A great way to use excess tomatoes from the garden.
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| Prep Time | 45 minutes |
| Cook Time | 45 minutes |
| Servings |
litre
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Ingredients
- 1 kg Tomatoes peeled*
- 200 g Yellow onions finely chopped
- 5 tbsp Olive oil extra vigin
- 1 pc Garlic clove pureed
- 30 g Muscovado sugar dark
- 3 tbsp Red wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp Ginger pureed
- 2 tsp Sea salt
- 1 tsp Black pepper fresh from grinder
Ingredients
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Instructions
- Peel tomatoes*
- Fry onions on low heat until they turn golden, this may take 45 minutes but it is well spent time
- Add remaining ingredients
- Cook on medium heat, uncovered, until it is reduced by 25%. Stir occationally
- Smooth the texture in a blender, about 60 seconds
- Pour into a fine strainer and press mixture with the back of a ladle to strain out seeds
- Cool completely and taste to adjust salt and black pepper levels
Recipe Notes
*Peel tomatoes by placing a pot of water on the stove and let it come to a rolling boil. Using a sharp knife, slice a shallow + onto the top of the tomato, opposite the stem side. Boil the tomatoes till you see the + begin to split open, or for 20 seconds, whichever comes first. Remove the tomatoes immediately from the boiling water using a skimmer. Peel tomatoes with a small sharp knife.
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