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)
- Cut the tomatoes roughly without peeling them and add to a blender.
- 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
- Season to taste: the sauce should be tart.
- Store in the fridge in an airtight container for up to a week.