This basic recipe is spicy hot due to the chilli flakes. Leave them out if you don’t like a little heat.
The recipe makes 1 litre but will not keep on the shelf or in the fridge for more than a couple of days.
I suggest freezing it in small amounts, in glass containers.
I prefer to use home grown tomatoes, however it can be made with tinned tomatoes, or 1/2 and half.
1/2 a cup of the made sauce,
Sugar 7 g
1 kilo of tomatoes, fresh or tinned
120 mls of Apple cider vinegar
4 teaspoons olive oil
3 cloves of garlic, sliced
1 teaspoon each of, ground cloves, black pepper, ground ginger.
2 teaspoons mixed spice.
Pinch of Cayenne pepper
1 teaspoon of chilli flakes ( optional)
Place all ingredients into TMX bowl or medium size saucepan.
Simmer 30 minutes, lid off
or for TMX cook 30, 100 degrees, speed 2, cup out
TMX, blend 1 minute, speeed 10
Saucepan, use a stick blender and process until smooth, or
Place in food processor and blend until smooth.
Use on Pizza base
Add to Spag Bol sauce
Baked potato with a little cheese