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
Instructions:
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.