Servings: 4 people
Carbohydrate Serves: 0.5 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
When I had gestational diabetes I believed that all I could eat was some variation on boiled pasta with tomato sauce and grilled chicken. If that had been the case, I would have made tonnes of this stuff and frozen 20 weeks worth! It really gives pasta sauce a lift and is a nice variation to plain tomato. (Main carbohydrate containing ingredients are listed in bold.)
- 1 tablespoon light olive oil
- 2-3 cloves garlic, crushed
- 2 x 400g / 14 ounce cans crushed tomato
- 1 tablespoon smoked paprika
- 1/2 cup fresh basil, chopped (optional)
Heat oil in a medium sized saucepan over a very low heat. Add garlic and cook, stirring often, until it is slightly golden. Don’t let the garlic cook too fast or it will burn.
Add canned tomato and paprika and stir well. Cover and simmer for 10 minutes. Remove from heat and stir through basil (optional).
Tips: This is a great sauce base for pasta or a vegetable hotpot. Make extra and freeze in portions.