A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
½ tsp. smoked paprika
1 tsp. Lucy Bee Coconut Sugar
1 tbsp. apple cider vinegar
1 tbsp. tomato puree
Puree the tinned tomatoes in a blender and set aside.
Meanwhile, add Lucy Bee Coconut Oil to a pan and melt before adding the onion, garlic, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns and cook over a medium heat until the onions have softened.
Add the paprika, Lucy Bee Coconut Sugar, apple cider vinegar, tomato puree and blended tinned tomatoes. Simmer for 5 minutes or so, to reduce the sauce and thicken it - this will also allow the sugar to dissolve. Remove from the heat and allow to slightly cool.
Place the sauce into a blender and blend until smooth.
Cover and chill in the fridge, for at least 2 hours to allow the flavour to infuse - this will be even better if left overnight.
Serve as required alongside a BBQ, chips, or meat.