Prep Time:  0 min
 Cooking Time:    0 min
 Servings:  1 person  

  • 3 cups fresh tomatoes, chopped (about 1kg)
  • 1 large red onion
  • 1 bulb fennel
  • 1 stalk celery
  • 2 tsp fresh ginger, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 1 bunch fresh basil, leaves and stalks chopped
  • 2 tsp black pepper, ground
  • 1 tsp sea salt
  • 3/4 cup red wine vinegar
  • 1/2 cup brown sugar
  • 2 tbsp olive oil
  • 1 1/2 cup water

1. In a large saucepan, add in olive oil and celery, fennel, garlic, ginger, basil stalks, pepper, and salt on low heat for 10 minutes or until everything is tender.

2. Add the water and all chopped tomatoes. Once it begins to boil, turn the heat down to a simmer, and cook until the sauce is reduced by half.

3. Add the basil leaves into the sauce then transfer into a food processor or blender.

4. Once it’s all blender, press the sauce through the sieve until it’s smooth.

5. Transfer to the pan and add the red wine vinegar along the with the sugar. Simmer until the mixture reduces into the thick consistency of a ketchup. Adjust the seasoning to taste.

6. Store it in an airtight container in the fridge for up to six months.

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