Step 1

In a saucepan, place the oil, garlic, onion flakes, thyme and oregano. Saute over medium heat for 3 minutes, until fragrant.

Step 2

Add the tomato puree and stir well.

Step 3

Add the erythritol, pepper, salt and red wine vinegar and bring to a simmer.

Step 4

Turn off the heat and stir through the parsley

Step 5

Cool the sauce and store in an airtight jar in the fridge.