- olive oil
- 2 pack Pulled Oats® Tomato
- 5 onion
- 3-4 garlic cloves
- 3 chopped celery
- 3 tbsp dry oregano
- 6 tbsp tomato pyree
- 4 tbsp sugar
- Chop the garlic cloves, onion carrot and celery. Fry in oil for 3-4 minutes.
- Add 1 pack Pulled Oats®, tomato puree, sugar and crumbled stock cube. Fry for 2-3 minutes.
- Add crushed tomatoes, balsamic vinegar and quartered cherry tomatoes. Mix all together and cook for 2-3 minutes.
- Serve with spaghetti, parmesan and fresh basil.