1 Tablespoon coconut oil
1 ½ Onion, finely chopped
1 ½ Clove of garlic, peeled and crushed
Pinch of dried chilli flakes
100g tinned plum tomatoes
Pinch of salt and freshly ground black pepper
Small pinch of sugar
A few tablespoons of roughly chopped basil
1 Tablespoon low fat crème fraiche
1. Start by heating up the coconut oil in a saucepan and sweat the onion, chili and garlic until they are translucent. Add the tomatoes and fill the empty tin up twice with water to add to the pan.
2. Season this with salt, pepper and sugar, bring the pan to the boil and simmer for around half an hour.
3. Add the basil and crème fraiche to the mixture and whiz until smooth with a blender. Serve.