2 jars organic tomato sauce
6 plum tomatoes, chopped into eighths
1/4 C olive oil
2 T coconut oil
2 t fresh basil, chopped
2 t salt
1/2 t asafoetida powder
1/2 t cumin powder
1/2 t black mustard seeds
1 small, fresh green chili, chopped fine
1 t black pepper
2 t organic black strap molasses
Heat oils over medium flame. Add your mustard seeds and fry for 45 seconds or until they begin to pop. Add your chili, basil, hing and powdered spices. Fry for one minute and add chopped tomatoes. Cook down 5 minutes and stir until you have a thick paste of tomatoes and spices. Then add sauce and bring to a bubble. Add molasses and reduce to simmer for 30 minutes.
Serve on the gluten free pasta of your choice.