Tomato Sauce

Submitted by Cory, who is a member of Bee's Candida Support Group, that you are welcome to join!

Revised August 30, 2011: 1) To use unrefined coconut oil instead of extra virgin olive oil, since olive oil is damaged when heated, 2) to add the Cooked Tomatoe recipe, 3) to chop garlic instead of crushing it, and 4) to add herbs to the sauce after cooking the onions, garlic, and peppers.

Note: Fresh tomatoes need to be cooked, skinned, and chopped before making this recipe—see this Cooked Tomatoes recipe. Pureeing the tomatoes in a blender or food processor will make a smoother sauce.

Servings: 4-6

Ingredients

• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 small red bell pepper, chopped (optional)
• 3 tablespoons unrefined coconut oil
• 1 1/2 pounds fresh tomatoes, skinned, and chopped (see recipe above)
• sea salt & fresh ground pepper, to taste
• 2 tablespoons fresh herbs, i.e. basil, parsley, marjoram, oregano, finely chopped

All dried spices and herbs must be organic or certified organic from the health store, since most commercial
products are irradiated (zapped with radiation) which change and damage the body's cells if consumed.

Preparation

1. Fry onion, garlic and red pepper in the oil for 5 minutes or until they are very soft.
2. Stir in the herbs.
3. Stir in the tomatoes and bring to a boil. Then cover and lower heat to simmer it for 15 to 20 minutes.
4. The sauce should now be thick. If it is too thin, simmer it longer, uncovered, so the moisture is reduced, which will thicken it.
5. Stir in sea salt and pepper to taste.

Why not make up a large batch of this sauce and freeze it in small portions?