1 Picture
Ingredients
- 4 pounds tomatoes (paste or mixed variety)
- 1/2 cup chopped onion
- 2/3 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 teaspoons fine sea salt
- 1 cinnamon stick, crushed
- 1/2 teaspoon each: whole allspice, whole cloves, peppercorns, and celery seeds
- 1 bay leaf
Details
Servings 3
Preparation time 30mins
Cooking time 510mins
Adapted from simplebites.net
Preparation
Step 1
Instructions
Remove tomato skins (if desired), core, and seeds, and chop tomatoes.
Place tomatoes and onion in slow cooker and set to high. Cook approximately 1 hour, until tomatoes have started to break down and the juices are bubbling.
Puree tomatoes using a stick blender or in batches with a blender. Return to slow cooker.
Stir in vinegar, sugar, and salt.
Place remaining spices on a square of cheesecloth and tie into a bundle with kitchen twine. Add to the mixture.
Cook on low, with the lid removed, for approximately 8 hours. Pour into either prepared glass jars for canning, or freezer jars.
Process in a water-bath canner for 15 minutes if canning. If freezing, let cool in freezer jars to room temperature before sealing and moving to freezer.
Instructions
Remove tomato skins (if desired), core, and seeds, and chop tomatoes.
Place tomatoes and onion in slow cooker and set to high. Cook approximately 1 hour, until tomatoes have started to break down and the juices are bubbling.
Puree tomatoes using a stick blender or in batches with a blender. Return to slow cooker.
Stir in vinegar, sugar, and salt.
Place remaining spices on a square of cheesecloth and tie into a bundle with kitchen twine. Add to the mixture.
Cook on low, with the lid removed, for approximately 8 hours. Pour into either prepared glass jars for canning, or freezer jars.
Process in a water-bath canner for 15 minutes if canning. If freezing, let cool in freezer jars to room temperature before sealing and moving to freezer.
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