This is a full flavoured, sugar free alternative to shop bought pasta sauces. Use with rice, added to soups, or as a dip. Try adding chopped fresh oregano, thyme and/or basil if you have them to hand.

FREE FROM GLUTEN / DAIRY / NUTS

VEGAN

1 tsp black onion seeds

1 tsp mustard seeds

1 tbsp rapeseed oil

1 red onion, finely chopped

150g Oven Roasted Tomatoes (RECIPE IN THE BOOK) roughly chopped, or sun dried tomatoes

1 tbsp gluten free balsamic vinegar

1 tsp tomato puree

150ml-200ml water

½ tsp salt

½ tsp cracked black pepper

Add the black onion seeds and mustard seeds to a saucepan on a medium heat. Dry fry for 2 minutes, crushing the seeds against the pan with a back of a wooden spoon to release their flavour. Add the rapeseed oil to the pan together with the onion and tomatoes. Fry until the onions are just starting to brown; this will take 4-5 minutes. Add all the other ingredients and simmer on a low heat for approximately 15 minutes, stirring occasionally.

Set aside and allow to cool. Best made ahead of time and chilled for a couple of days; this allows the flavours to mingle.

STORE Keeps in the fridge for 5 days. Can be frozen

TIP For posh beans on toast, add some tinned beans to the sauce and serve with toasted Farinata (recipe in our new cook book)