Place the peeled tomatoes in a pot an bring them to the boil slowly over medium heat.
Add the apple vinegar, mustard, balsamic vinegar, Worcestershire sauce, chilli, smoked salt and 2 dashes of stevia to the tomatoes.
When everything has started to simmer, reduce the heat to a low setting and puree everything with a blender.
Now add a half teaspoon of the psyllium seeds and the guar gum and puree everything again.
Let the sauce simmer again for a few minutes on a low heat.
Now pour the sauce into a preserving jar or al leak-proof container and let it cool down well. The sauce usually kepps up to three weeks in the refrigerator.