A classic Italian tomato sauce that's perfect with pasta or roast vegetables.


2 tbsp olive oil
2-3 large cloves of garlic (finely chopped)
1 tsp chilli flakes
1 tsp dried oregano
2 x 400 g tins plum tomatoes (whole)
1 tbsp apple cider vinegar
1 tbsp Sunflower & Sal smooth date butter*
1 handful of fresh basil


1. Pick the leaves from the basil and finely chop the stalks (reserve the leaves for later).

2. Gently fry the chopped garlic and basil stalks in a pan with the olive oil. Add the oregano, chilli and tomatoes.

3. Mix gently and try to keep the tomatoes whole - you do not want to break them up and release the seeds too early as this can make the sauce bitter. Simmer gently for 45 min.

4. Add the vinegar and date spread to the pan, then stir and chop up the tomatoes in the sauce.

5. Roughly chop the basil leaves, then add to the pan.

6. Season well to taste with sea salt and black pepper.

7. Stir the sauce through cooked spaghetti and finish with some extra virgin olive oil and cheese of your choice.

* you can substitute this with a sweetener of your choice.