- 1kg San Marzano tomatoes
- 2 red pointed peppers
- 2 tablespoons mild paprika paste (from the Turkish supermarket: paprika biber salcasi)
- 1 onion halved
- 1 chin. garlic halved and sprout removed (if available)
- 50g apricot vinegar or another mild fruit vinegar (apple)
- 4 tbsp condimento balsamico (very good, which is already sweet)
- 0.5 tsp black pepper
- 1 tsp sweet paprika powder
- 4 strong pinches of nutmeg, freshly grated
- 1 teaspoon sea or rock salt
- 60g maple syrup
Mix the tomatoes and peppers together with the bell pepper paste, onion and garlic in the Thermomix or the Kenwood blender jug: Thermi: 10 sec level 8, Kenwood: 5xP
Add the vinegars, spices and syrup. Thermi: 25min 100 degrees, level 2 pasteurize / boil down, Kenwood; 25min level 2, 100 degrees.
Fill into hot rinsed bottles (I had 2 0.5 liter bottles - but the 1 liter bottle of Landliebe milk is also very suitable because of the large opening), screw on, leave to cool and store in the fridge.
Keeps for three to four weeks.
