| Level: | Easy |
| Total: | 10 hr 5 min |
| Active: | 20 min |
| Yield: | 4 to 5 cups |
| Level: | Easy |
| Total: | 10 hr 5 min |
| Active: | 20 min |
| Yield: | 4 to 5 cups |
Ingredients
- 3 pounds Roma tomatoes, quartered (10 to 12 tomatoes)
- 1 cup sugar
- 1/4 cup light corn syrup
- 2 tablespoons apple cider vinegar, plus more if needed
- 1/2 teaspoon ground allspice
- 1/4 teaspoon whole black peppercorns
- 4 cloves garlic, smashed
- 1 medium red onion, quartered
- One 4-inch cinnamon stick
- One 1-inch piece fresh ginger, peeled and grated
- 1 star anise pod
- Kosher salt
Instructions
- Place the tomatoes, sugar, corn syrup, vinegar, allspice, peppercorns, garlic, onions, cinnamon stick, ginger, star anise and a pinch salt in a stockpot set over medium heat. Bring to a boil, and then lower to a light simmer. Use a potato masher or wooden spoon to mash down and break up the tomatoes as the mixture heats up. Cover and simmer over low heat for 45 minutes, stirring occasionally.
- Uncover and cook to evaporate and thicken the sauce while stirring occasionally, 45 minutes more. Remove and discard the cinnamon stick and star anise pod.
- Using an immersion blender or a stand blender, blend until smooth. Pour into an airtight container and refrigerate until cool, overnight. Taste and, if needed, add 1/2 teaspoon vinegar at a time to balance the sweetness.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 151 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 34 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 470 mg |
| Serving Size | 1 of 9 servings |
| Calories | 151 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 34 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 470 mg |
Reviews
Too sweet and not very good on as original recipe.
Had to modify with some citrus and savory spices to cut down the sweetness, plus adding a touch of mirin and taking out the sugar and replacing with Mexican choicolate.
This recipe is beyond too sweet. I was able to save it by adding a bunch of savory spices and making a mole sauce, which was quite good.