Heat a heavy-bottomed saucepan and add the coconut oil. I use the organic odourless coconut oil. Add the shallots and then the garlic, turning down the heat to make sure the garlic doesn’t burn. You do not want the garlic to burn as this will result in a very bitter sauce.
Stir until the shallots have softened (and to ensure the garlic doesn’t burn) and add the tomatoes. Simmer with the lid on the pan for about half an hour, stirring from time to time, always ensuring the garlic doesn’t burn.
Add the coconut sugar and seasoning and simmer a few more minutes until the sauce has thickened.
Andy’s Sugar Safe® Tips
This tomato sauce goes especially well with chickpea and lentil fusilli but goes equally well with any number of pasta. It can also be used as the base for other delicious sauces/ dishes, such as this delicious plant-based cottage pie. It can be made ahead of time and reheated, and even freezes well.