This is my grandma’s recipe that I have known and loved for a long time! I made some changes to the original to make it a little healthier and with a little less sugar. This is an awesome staple for the pantry and a great way to put use to an abundance of tomatoes!
What you need
2 Kg of tomatoes, cores removed and roughly chopped, skin on.
4-5 apples roughly chopped
3 brown onions roughly chopped
600ml of apple cider vinegar
200-300g of coconut sugar (you can also use honey or rapadura)
SPICES (Wrapped in muslin)
1 tablespoon of cloves
1 teaspoon of allspice
1 tablespoon of turmeric (or about 10cm piece offreshly sliced turmeric)
1 teaspoon of black pepper
1 teaspoon of cayenne pepper
a few sprigs of fresh thyme
What to do
Add all ingredients in a large stockpot and simmer for about 1.5- 2 hours. Remove from the heat, remove spice bag and blend to desired consistency with a food processor or stick blender.
(You can leave it really chunky if you like it’s your sauce!)
Sterilize some glass bottles or jars by rinsing in soapy warm water, heating oven to 110 degrees and putting bottles and caps in upside down for about 15 minutes. Allow to cool then pop in your sauce, seal closed and turn upside down on a flat surface.