Ingredients:
- 20 oz. strained tomatoes
- 6 oz. tomato paste
- 1 tsp sea salt
- 4 tbsp balsamic vinegar
- 1/2 tsp liquid stevia
Instructions:
- Dump everything in the blender and mix it up!
Makes 12 servings.
Note: Tomatoes are anti-inflammatory already and balsamic vinegar is neutral, but if you use Braggs apple cider vinegar with this recipe instead of balsamic, it turns into a highly anti-inflammatory recipe! It doesn’t taste quite as good, but it’s just a small step down. It’s still great.
Nutrient Breakdown:
- Each serving has 25 calories
- Fat: 0
- Carbs (net): 5.5 grams
- Protein: 1 gram