Healthy and quick tomato sauce

Ingredients for 2 servings:

• 1 can of chopped tomatoes (400 g capacity)
• 30 g fresh ginger root
• 1 clove(s) garlic
• 1 tbsp, grated coconut blossom sugar
• 1 chili pepper(s), according to taste
• 1 tbsp, heaped coconut oil
• Himalayan salt
• pepper
• ¼ lemon(s), juice
• 1 tbsp Parmesan, freshly grated, 1 – 2 tbsp

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Peel and chop the ginger and garlic. Chop the chili pepper (with or without seeds, depending on your spice preference). Place the coconut oil in a pan or pot and fry everything over medium heat for 2-3 minutes, then add the coconut blossom sugar. After another 30 seconds, deglaze everything with the tomatoes. Let it simmer gently for about 10 minutes to intensify the flavor. Now turn off the heat and puree the tomato sauce. It’s not necessary, but I find this way you get the optimal flavor from the sauce, as you don’t accidentally bite into the chili, garlic, or ginger while eating. Season with salt, pepper, and lemon juice. At the very end, I add one or two tablespoons of Parmesan cheese to the sauce, depending on your taste. This turns a “good one-dimensional” sauce into a superior three-dimensional sauce with incredible depth of flavor. I like to serve it with whole-wheat spaghetti. A few peeled shrimp are also very tasty. Simply add them after puréeing and let them simmer in the hot sauce. Tip: The sauce is always waiting for the pasta, and it’s always good for a sauce to get a little of the pasta water, as the starch in the water binds the tomato sauce to the pasta.