Tomato Sauce

Best for:

Pizza sauce

Pasta sauce

Tomato soup

Eggplant or

Chicken Parmesan

Your favorite dish


  • 1 Twenty-eight (28) ounce can whole plum tomatoes (for example, San Marzano Tomatoes)

  • 1⁄4 cup Extra Virgin Olive Oil (EVOO)

  • Eltivu Pods at your choice (0.25/0.5/1mg CBD): light olive oil OR vegetable oil.

  • 7 garlic cloves, peeled and either crushed or minced.

  • 1 teaspoon Kosher salt

  • 1⁄2 teaspoon black pepper

  • Pinch of red pepper flakes (amount determined by desired spice level)

  • Large fresh basil sprig and 1⁄4 teaspoon dried oregano

1. Empty can of tomatoes into a large bowl. Gently crush tomatoes by hand in the bowl. [This step
helps break down tomatoes and improves cooking.]
a. Add 1 cup of water, pouring it into the emptied tomato can. Swirl to get remaining
tomato from the can. Add this “tomato water” to the crushed tomatoes in the bowl. Set

2. In a large pot (with a lid), add EVOO, garlic, salt and pepper over a low heat. “Sweat” the garlic for 3 minutes, avoiding browning of the garlic.
3. Add tomatoes, red pepper flakes, basil and oregano to pot. Gently stir and simmer over low to
medium heat for 30 minutes.
4. Add Eltivu pod contents and any additional salt and pepper (to taste).
5. Allow sauce to cool before storing, or alternatively, use while hot.

Or any of you favorite Dish

Light olive oil

Vegetable oil

Select on the Spot the CBD amount 0.25, 0,5 or 1mg

Formulated for your dish with limited to no impact on flavor and taste 

Chickpea Tikka Masala


  • 1⁄2 medium sweet onion (for example, Vidalia), diced

  • 1 jalapeno (seeded with ‘ribs’ removed), diced

  • 1 Tablespoon fresh ginger (≈ 2 inch piece), minced

  • 1 large clove or 2 small cloves of fresh garlic, minced

  • 1 large carrot, peeled and diced

  • 1 Tablespoon pimentos, jarred

  • 1 7 ounce Tikka Masala simmer sauce pouch (Saffron Road)

  • 1 can no sodium or low sodium chickpeas, rinsed and drained

  • 4 cups prepared rice (basmati rice, brown rice, white rice or cauliflower rice)

  • 1⁄2 cup vegetable stock

  • 2 Tablespoons light olive oil

  • Salt and pepper to taste


  1. In a medium pan – with high sides – add the light olive oil , minced garlic and ginger, along with the diced onion and a pinch of salt. Slowly “sweat” the mixture [to ‘sweat’ is to cook without color over low heat] until fragrant, translucent and soft. [This will require 3 to 4 minutes.]

  2. Add dried jalapeno, diced carrots, the drained and rinsed chickpeas, 1⁄4 cup of vegetable stock and contents of the 7 ounce Tikka sauce pouch. Turn heat to medium, cover pan and simmer for 5 minutes.

  3. For the last 2 minutes of cooking, add the pimentos, coconut CPO and salt and pepper.

  4. For a thinner sauce, add the remaining vegetable stock.

  5. Cook 2 minutes on medium to low heat, uncovered.

  6. Serve over rice and enjoy!

Options: Greek yogurt, cilantro and Naan bread served with meal



Select on the Spot the CBD amount 0.25, 0,5 or 1mg

Formulated for your dish with limited to no impact on flavor and taste 

Or any of you favorite Dish

Lemon Cake with Toasted Pinenuts

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