Ingredients: (makes 1½ cups)

  • 1x 410g tin tomato pureé
  • 2 tbs white vinegar
  • ¼ tsp fine white pepper
  • salt
  • ¼ tsp crushed garlic
  • 2 tbs xylitol
  • ¼ tsp psylliom husks


Place all the ingredients in a saucepan, except the psyllium husks. Simmer for 15 minute on low heat. Add the psyllium husks and remove from heat. Let it cool completely. Store in fridge in a glass jar for 7-10 days.