Tomato Sauce (Tomato Ketchup)

Thermomix: Prep 20 mins // Cook 50 mins Non-Thermomix: Prep 20 mins // Cook 1.5 hrs

My daughter reacts to anything that contains preservatives to lengthen shelf or fridge life. So I researched many recipes to re-create a sauce that was preservative-free and low in sugar.

This recipe can also be used as a base for pizza and savoury scrolls

INGREDIENTS

1kg of fresh tomatoes – I use a combination of roma, cherry and perino for added flavour

2 red capsicum

80g brown sugar

80g rice malt syrup

Tablespoon olive oil

2 tsp salt

1tsp black pepper

1 tsp paprika

1 tsp nutmeg

1 tsp ground cloves

4 cloves fresh garlic

2 red onions

100g white vinegar

Non-THERMOMIX METHOD

In a food processor blitz onion and garlic and transfer to a pot and cook until transparent and fragrant.

Add everything else to stock pot and cook at a simmer for approximately 40-45 min.

Once the tomatoes and capsicum are soft and cooked through puree in a food processor or use a stick mixer.

Bottle sauce and keep in the fridge for up to 4 weeks.

THERMOMIX METHOD

Place onion and garlic in Thermomix and chop 5 sec speed 7. Scrap down sides add oil and cook for 3min/100/speed 2.

Add rest of ingredients and cook for 40min/100/speed, 1 mc off and use simmering basket.

Puree sauce slowly increasing speed to 9 for 1-2 minutes.

Bottle sauce and keep in the fridge for up to 4 weeks.