I've been working on this recipe for a few years now and I think this is the best version yet. Perfect for expanding variety into your diet for a happy, healthy microbiome.
INGREDIENTS
1 Small courgette
6 Large tomatoes
1 Medium pepper
2 Cloves of garlic
2 Teaspoons of dried oregano
2 Tablespoons of Avocado oil or melted ghee
1/2 teaspoon of sea salt
400g pasatta
2 tablespoons of tomato paste
METHOD
Chop everything into 2cm chunks, sprinkle over 1 x oregano and sea salt and
Bake 180 degrees for 30mins and leave to cook in the hot oven
Blend with 400g pasatta, tomato paste and the other half of the oregano
Keep in a glass jar in the fridge for up for 1 week and use on pasta, pizza, quesadilla with beans and cheese.
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