Name: Tomato Sauce
Ingredients: 800g passata; 2/3 cup coconut palm sugar, rapadura, or maple syrup; 120ml (1/2 cup) white vinegar; 4 tbsp apple cider vinegar; 1/2 tsp onion powder; 1 tsp garlic powder; 1 tsp turmeric, ground; 1 tsp szechuan pepper, or to taste (optional); 1-2 tsp salt, unrefined, or to taste; 1/2 tsp allspice, ground

Posted November 13, 2024

AuthorJanella

Rating

Makes about 2 cups

Yields1 Serving

800g passata

2/3 cup coconut palm sugar, rapadura, or maple syrup

120ml (1/2 cup) white vinegar

4 tbsp apple cider vinegar

1/2 tsp onion powder

1 tsp garlic powder

1 tsp turmeric, ground

1 tsp szechuan pepper, or to taste (optional)

1-2 tsp salt, unrefined, or to taste

1/2 tsp allspice, ground

Method
• Place all ingredients into a blender and whiz til smooth.
• Pour mixture into a medium sized pot over medium heat. Bring to the boil then drop to a low simmer for about half an hour, stirring every 10 or so minutes to prevent sticking.
• You’ll know it’s ready once it has darkened in colour, and has thickened up somewhat.
• Taste and adjust the flavours to your liking.
• Pour your ketchup into sterilised bottles, then seal tightly and leave in the fridge for up to 2 weeks. Or it can also be frozen into individual ice cube trays, so a serving is only a quick defrost away.

CategoryFire