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.