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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 cup(s) cider vinegar |
2 medium onions, chopped |
1 cup(s) packed light brown sugar |
1 teaspoon(s) salt |
spices to taste |
4 tablespoon(s) tomato paste, or more |
2 28-ounce can(s) whole tomatoes |
Directions:
1. Puree tomatoes (with the juice in the can) and the onion in a blender until smooth.
2. Place tomato mixture in a large stockpot. Add tomato paste, brown sugar, vinegar and salt and simmer, uncovered, stirring occasionally until very thick, about 1 hour. Watch closely and stir frequently toward the end of cooking to avoid burning. If mixture starts to stick and burn before it looks thick enough, remove it from the stove and transfer to a bowl without removing stuck portion from bottom of pan. Whisk in a tablespoon or 3 of tomato paste to finish thickening if needed.
3. Cool to room temperature. Cover and refrigerate, preferably overnight.
4. Other variations:
5. Add 1 teaspoon dry mustard.
6. Add 1 teaspoon sweet or hot paprika.
7. Add 1/4 teaspoon ground cloves, allspice or mace.
8. Add a pinch of ground cinnamon.
9. Add 1/4 teaspoon ground cayenne pepper.
10. Add 2 tablespoons molasses.
11. Add 1 tablespoon Worcestershire sauce.
12. Add 1 to 2 peeled garlic cloves to blend with tomatoes and onion.
13. Add 1 cored, seeded and chopped red or green bell pepper to blend with tomatoes and onion.
14. Add 1 chopped celery rib to blend with tomatoes and onion.
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