– Place the coconut oil in a large skillet.– Dice up the red pepper and onion and sauté in the coconut oil over medium heat. Cook for about 5 minutes, until they start to soften and onions start to become translucent.
– Add ketchup, coconut aminos, and tomato paste and stir to combine.– Let cook on low for at least 10 minutes. The longer it cooks the more the flavors will develop. I like to simmer it for 30-40 minutes.