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Ingredients

  • 5 pounds fresh tomatoes, halved or quartered
  • 1 garlic clove, minced
  • ¼ small yellow onion, diced
  • ¼ cup apple cider vinegar
  • 2 ½ tablespoons honey
  • 2 tablespoons molasses
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon salt
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground pepper

DIRECTIONS

  1. Place tomatoes in a large stockpot. Using a large spoon, gently mash tomatoes; cook on a low simmer for 30 minutes. Transfer tomato mixture into a blender and purée until almost smooth.
  2. Transfer mixture into a slow cooker and add remaining ingredients. Cook on low 8 to 12 hours. Transfer cooked mixture back into a blender and purée until smooth.
  3. Transfer back into the slow cooker and prop open the lid. Cook on medium/high for about 3 more hours or until the mixture has reached desired thickness.
  4. Transfer into blender and purée. Ladle into a glass jar for storage.

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