- 1 sprig flat leaf parsley
- 10 lg fresh basil leaves
- 1 lg brown onion
- 1 clove garlic
- 1 tsp apple cider vinegar
- 1 Granny Smith Apple
- 1 Tbsp lemon juice
- 1 tsp white pepper
- 1 tsp allspice
- 1 Tbsp TM veggie stock concentrate
- 150ml - 250ml water
- 1-2 sprigs Thyme
- olive oil
- ground rock salt
- 1kg vine ripened tomatoes
If using cherry tomatoes, slice in half and place on an oven tray face up (for larger tomatoes wedge slice them to approx size of half a cherry tomato)
drizzle oil over the tomatoes, sprinkle with salt, and scatter thyme leaves roughly evenly.
roast in a medium oven for approximately 1 hour
place onion, apple and garlic in the bowl and chop for 5 seconds / speed 6
scrape down sides of bowl and add roasted tomatoes. then chop on speed 6 / 4 sec
add all remaining ingredients and cook 100°c / speed 2 / 30 min (or until sufficently reduced
puree the mixture for 30 sec / speed 9
pour into hot sterilized bottles and store.
I find the cherry tomatoes work best. roasting the tomatoes first is worth the effort, the flavour is intensified and mind blowing.
If you do want some more sweetness without the fructose, add a 1/2 tsp stevia powder or 10 - 15 fresh stevia leaves in step 6.
If you want a faster recipe, leave out the tomato prep and add the tomatoes, thyme and tsp of salt in step 6, andh chop 5 sec / speed 5, then continue on as described. It will work fine, but will result in a runnier sauce not as packed with flavour.
Adjust water as required for desired consistancy in the last 5 min of the cooking process.
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