Ingredients:

  • 2 lbs Ripe Plum or Roma Tomatoes, quartered
  • 6 oz Double-concentrated Tomato Paste
  • 1 Granny Smith Apple, peeled and finely grated
  • 1/2 cup Apple Cider Vinegar
  • 3 tbsp Honey or Maple Syrup
  • 1 tsp Sea Salt
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Ground Clove
  • 1/4 tsp Allspice
  • 1/4 tsp Smoked Paprika
  • 1/2 cup Water

Instructions:

  1. Quarter the 2 lbs of Roma tomatoes and place them in your heavy bottomed pot.
  2. Stir in the 6 oz of tomato paste and the finely grated Granny Smith apple.
  3. Pour in the 1/2 cup apple cider vinegar and 1/2 cup water.
  4. Add the honey, sea salt, onion powder, garlic powder, cloves, allspice, and smoked paprika.
  5. Bring the mixture to a boil over medium high heat, stirring constantly to prevent the paste from sticking.
  6. Reduce heat to low and simmer uncovered for 45 mins until the tomatoes have completely collapsed and the liquid has reduced by half.
  7. Use an immersion blender directly in the pot to liquefy the solids Note: Be careful of hot splatters.
  8. Check the thickness; the sauce should coat the back of a spoon without running off immediately.
  9. Press the mixture through a fine mesh sieve into a clean bowl until only a dry paste of seeds and skins remains.
  10. Let the sauce sit at room temperature for 30 mins before transferring to a glass jar.