Sea spaghetti with tomato sauce

Ingredients for 2 servings:

• 50 g sea spaghetti (seaweed)
• 1 kg beef tomatoes, fresh
• 1 large onion(s)
• olive oil
• Herbs (oregano, rosemary, thyme)
• basil, fresh
• salt and pepper
• some sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Heat some water to soak the sea spaghetti. Place the seaweed in a bowl and cover completely with hot water. Let it soak for about 15 minutes. Since the sea spaghetti expands fivefold in water, a small amount is enough for this dish. Pour boiling water over the tomatoes as well. Peel them and cut them into small cubes. Peel the onion and finely dice it as well. Heat the olive oil in a pan. When it’s hot enough, add the onion and let it soften. Then add the diced tomatoes and simmer over medium heat, stirring regularly, until a creamy sauce forms. This takes about 20 minutes. Finally, season the sauce with sugar, pepper, and salt. If desired, you can also add herbs such as oregano, rosemary, and thyme. Serve the sauce with the soaked sea spaghetti. Once the seaweed is thoroughly soaked, simply drain it and serve the low-carb dish. Fresh basil can be used for garnish. Alternatively, it can be finely chopped and mixed into the sauce.