Roasted garlic and tomato sauce
cut in half
deseeded and chopped
tblspn red wine vinegar
tblspn olive oil
tspn black pepper
Pre-heat the oven to 220C/425F degrees.
Cut the garlic bulbs in half and place in a roasting tin with the tomatoes. Drizzle with one tablespoon of the olive oil and season with half of the salt and pepper.
Roast in the oven for 1 ½ hours.
Remove from the oven and squeeze the garlic bulbs to remove the cooked pulp.
Remove any burnt tomato skins.
Heat 1 tablespoon of olive oil in a frying pan and gently cook the chilli for 1 minute.
Blend the tomatoes, garlic pulp and chillies (I use a hand blender but a food processor is fine too).
Add the ground almond, two tablespoon of red wine vinegar and the remaining olive oil.
Blend until well combined and season.
Eat and enjoy!
Nutritional Info per tablespoon - 96 Calories, 8.8g Fat, 3.8 Total Carbs, 2.6g Net Carbs, 1.2g Fibre, 1.9g Protein