Ingredients 1 tbsp olive oil
1 medium onion finely chopped
1 clove garlic crushed
2 stalks celery finely chopped
1 tin chopped tomatoes
1 thin slice lemon
1 tbsp tomato puree
2 tbsp white wine vinegar
2 bay leaves
shoyu or tamari to taste
225 ml apple juice (dilute apple juice concentrate by 1:7)
Instructions Heat oil, gently fry onion, garlic and celery until soft. Do not brown. Add tomatoes, puree, slice lemon (no pips), vinegar, apple juice and bay leaves. Bring to the boil and simmer for 25 mins. Allow to cool. Remove bay leaves, leave lemon in and blend until smooth. Season with shoyu or tamari and pepper. Serve hot or cool. Great with Mushroom, Nut and Herb Patties.
NB: A little arrowroot can be used to thicken the sauce slightly and prevent bleeding if the sauce is to be served plated.