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Tomato Sauce Ideal for BBQs, Meats and Fish

Preparation Time
5 minutes

Cooking Time
10 - 15 minutes plus 2 hours refrigeration

Makes approximately 450g of sauce

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 1 x 400g tin chopped tomatoes
  • 1 tbsp. Lucy Bee Coconut Oil
  • 1 medium white onion, chopped
  • 2 garlic cloves, chopped
  • 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


  1. Puree the tinned tomatoes in a blender and set aside.
  2. 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.
  3. 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.
  4. Place the sauce into a blender and blend until smooth.
  5. 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.
  6. Serve as required alongside a BBQ, chips, or meat.

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