Heat the oil in a medium sized sauce pan, and cook the chopped onions until translucent, about 10 minutes.
Add the garlic and cook for 1 more minute. Add the tomato paste, monkfruit/erythritol sweetener, vinegar, fish sauce, water and seasonings, stir to combine.
Bring to a boil, then reduce heat and simmer gently for 30 minutes.
Use immediately or allow to cool, then store in a sealed container in the refrigerator for up to a week.
Notes
4 carbs - 1 fiber = 3 net carbs.
This recipe make 1.5 cups of sauce, or 24 tablespoons. Serving size is 2 tablespoons = 12 servings.