This recipe links to the post ‘Cleaning Up The Classics Part V: Condiments’.
Make this once and I promise you will forget you ever knew of anything else. Rich in proper tomato flavours this is the ultimate chip dipper, steak sauce or accompaniment to whatever takes your fancy. Oh and there’s the added bonus that by doing it yourself the salt content comes down from 152 mg per tablespoon to just 3mg and the sugar content is also halved!
Makes 1 x 500ml bottle
- 700ml organic tomato passata
- 3 cloves garlic
- 1 medium leek
- 1 medium red onion
- 7 tbsp apple cider vinegar
- 1 tbsp coconut palm sugar
- 5 good grinds fresh black pepper
- pinch of himalayan pink salt
- 1/2 tsp coconut oil
- Place a large stock pot style saucepan on a medium heat and add the coconut oil. Slice the leek and onion, add to the pan and gently sweat for 8-10 minutes until soft.
- Roughly chop the garlic, add to the pan with the apple cider vinegar and cook for a further 2-3 minutes until reduced by half.
- Add the passata, coconut sugar and seasoning, stir everything together and bring to a steady simmer.
- Now this bit is optional but I thoroughly recommend it. Take 2 long pieces of kitchen foil and create a chimney, you need to be able to get a wooden spoon in to stir whilst also allowing the steam to escape but you’re trying to prevent tomato spattering up your kitchen wall. See the picture for a general idea.
- Leave to reduce to a sticky sauce for about 30-40 minutes, stirring every 10 minutes or so, you might need to stir more frequently towards the end of cooking to prevent any sticking to the bottom.
- When the consistency is to your liking remove from the heat and dismantle your chimney. Use a hand blender to puree until smooth then decant into your chosen container.
- Keep refrigerated and use within a month.