Homemade tomato coulis


4 to 6 very large ripe red tomatoes Juice of 1 lemon 4 tablespoons of edible paraffin oil, 3 teaspoons of cumin, ¼ bunch of chopped fresh parsley 1 teaspoon of Xylitol

Preparation (10 minutes)

  1. Cut the tomatoes roughly without peeling them and add to a blender.
  2. Then add the lemon juice, the 4 tablespoons of paraffin oil, the 3 teaspoons of cumin, the chopped parsley, 1 teaspoon of Xylitol. Blend until smooth
  3. Season to taste: the sauce should be tart.
  4. Store in the fridge in an airtight container for up to a week.