Makes approx. 600ml • Serving size 2 Tbsp. • Takes 45 mins
Gluten Free, Dairy Free and Vegetarian
INGREDIENTS
1⁄2 bunch spring onions, green part only, chopped
2 Tbsp. olive oil 1kg tomatoes (approx. 8), halved 200g tomato paste (see right) 1 Tbsp. vegetable stock paste
60g apple cider vinegar
60g tamari
60g coconut sugar
1 drop each cinnamon, clove, black pepper and ginger Certified Pure Therapeutic Grade Essential Oils or 1⁄2 tsp ground spice
DIRECTIONS
Heat oil in a large saucepan and sauté spring onions for 2 minutes. Add tomatoes and all other ingredients and blend with a hand blender until smooth. Simmer for 2-3hrs on low, stirring occasionally. Sauce will reduce around 1/3. Blend again if needed and cool completely before bottling.
Tip: This recipe is much quicker in a Thermo cooking appliance. I usually sauté onions 3 mins, puree, cook the sauce for around 30 mins on low and then puree again.