Ingredients:

  • 4 lbs Ripe Roma Tomatoes, quartered
  • 6 oz Tomato Paste
  • 1/2 cup Water
  • 2/3 cup Apple Cider Vinegar
  • 1/3 cup Distilled White Vinegar
  • 1/2 cup Dark Brown Sugar, packed
  • 1 tsp Sea Salt
  • 1/2 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Ground Cloves
  • 1/8 tsp Ground Allspice
  • 1/8 tsp Celery Seed

Instructions:

  1. Quarter the 4 lbs of Roma tomatoes, keeping the skins on for extra pectin.
  2. Place tomatoes in a large Dutch oven with 1/2 cup water and 6 oz tomato paste. Note: The water prevents sticking until the tomatoes release their liquid.
  3. Cook over medium heat for 20 minutes until tomatoes are soft and falling apart.
  4. Use an immersion blender to process the mixture directly in the pot until no large chunks remain.
  5. Stir in 2/3 cup ACV, 1/3 cup white vinegar, and 1/2 cup dark brown sugar.
  6. Whisk in the sea salt, onion powder, garlic powder, cloves, allspice, and celery seed.
  7. Simmer uncovered over low heat for 45-60 minutes until the sauce has reduced by half.
  8. Blend again for 2 full minutes until the sauce looks velvety and glossy.
  9. Pour the mixture through a fine mesh sieve into a bowl, pressing with a spatula. Note: This removes any remaining seeds or skin fragments.
  10. Let the sauce sit at room temperature for 1 hour until it thickens significantly.