Ingredients
- 6 lbs tomatoes
- 1/2 C brown sugar
- 3/4 C onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 C red wine vinegar
- 1/2 C cider vinegar
- 1/2 C balsamic vinegar
- 1 T cayenne pepper (to taste)
Instructions
- Preheat oven to 450º
- Halve the tomatoes, drizzle olive oil over and roast them on a baking pan for 20 minutes or until soft and wrinkled but not burnt
- Once cool, transfer tomatoes to a blender and puree until smooth
- In a heavy bottomed pot over medium heat, warm the sugar, keeping it moving with a wooden spoon for about a minute
- Add onion and garlic, pureed tomatoes and reduce to medium low for 10 minutes
- Add the vinegar and cook for another 20 minutes or until reduced by two-thirds
- Remove from heat and season to taste with the cayenne pepper
- Strain through a mesh strainer with cheesecloth into a plastic container
- Submerge container in an ice bath to chill down to 70º (check with an instant-read thermometer)
- Will keep in a refrigerator for about ten days
Categories
Cooking Method