I cut up the tomatoes and cooked them on a low heat for several hours, adding only an onion and lots of garlic. When the tomatoes were cooked, I blended them until smooth. For every 2 cups of tomato puree, I added 1 tablespoon each of rapadura sugar and apple cider vinegar, and then adjusted to taste (it depends on the tomatoes).
The result has been rather popular. I try to just make a little at a time because I'm not confident with canning. About a cup or 2 lasts a couple of weeks in the fridge.
|cooking the tomatoes|
|the finished product|
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