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.