2 brown onions, roughly chopped
6-8 cloves garlic, chopped
50g olive oil
800g tomatoes, halved
200g tomato paste or sun-dried tomatoes
80g apple cider vinegar
100g tamari or gluten free soy sauce
100g rapadura or coconut sugar or chopped dates
¼ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
PREPARATION
** Weigh and measure out all the above ingredients. All the dry
spices can be mixed together before cooking.
** Ensure you use a large enough pot that will hold all the
tomatoes and that you have a lid for the pot.
COOKING TIME: 1 HOUR
MAKES: 1 LITRE
METHOD
1. With a high heat, sauté the onions and garlic for about 5
minutes or until the onions are transparent.
2. Add all the ground spices, stirring well.
3. Add the tomato paste/sun-dried tomatoes.
4. Turn down the heat to medium.
5. Add the halved tomatoes, stirring well and cook for about 5
minutes or until the tomatoes start to become soft.
6. Add the apple cider vinegar, tamari or gluten free soy sauce,
the dates, Rapadura or coconut sugar and combine well.
7. Turn the heat down to simmer and cook the mixture on a
slow heat for about 45 minutes to 1 hour. Stir occasionally
as you don’t want the mixture to stick on the bottom of the
pot or burn.
8. Cool the mixture slightly and then liquidize in a blender.
9. Strain the mixture through a sieve for a smooth sauce.
STORAGE
Ensure you use a sterilized jar/bottle
when storing the tomato sauce and keep it in the fridge when
not in use. It’s a really healthy tomato sauce to have handy in the
kitchen for all times.
NOTE
Always look for organic ingredients to be sure you are avoiding additives or check the label carefully to confirm there are no nasties in your ingredients.
