Use the drop down below to calculate the nutrition facts for this recipe based on
how big or small of a portion you plan to eat.
What if I eat:
Make this for: Dinner
Category: Gravies & Sauces
This Recipe Makes: 12 Serving(s)
What you'll need
4 lbvery ripe tomatoes, peeled, seeded, and coarsely chopped
1 largeonion, 8 ounces, chopped
2 largecloves garlic, minced
2/3 cupdark cider vinegar
2 tbsp.dark brown sugar
1/2 tsp.crushed dried red pepper flakes
1 largebay leaf, broken in half
1 1/2 tsp.salt (optional)
1 tsp.ground cinnamon
3/4 tsp.ground mustard
1/2 tsp.ground coriander
1/4 tsp.ground allspice
1 dashground cloves
1 dashcayenne pepper
1 dashFreshly ground pepper to taste
Step 1 Place all ingredients in a large nonreactive pot. Stir and bring to a boil over medium high heat. Lower heat to simmer and continue to cook, partially covered, for one hour, stirring often. Remove and discard the bay leaf halves.
Step 2 Working in batches, transfer the tomato mixture to a food processor or blender. Process until smooth. Return to the pot and continue to simmer, uncovered, until thickened, about 15 to 20 minutes. Stir frequently to prevent scorching on the bottom.
Step 3 Ladle the mixture into three half-point sterilized canning jars. Wipe the rims and set the kids, screwing on the bands loosely. Let cool at room temperature until lids are sealed (compressed). Tighten the bands and refrigerate for up to six months.