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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This hits the right spot between making an immense amount with fresh tomatoes or just using paste. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
3 garlic cloves, minced |
1/2 cup apple cider vinegar |
1/4 cup red wine vinegar |
3/4 cup brown sugar |
1 teaspoon salt |
1 teaspoon dry mustard |
1 teaspoon allspice |
28 ounces crushed tomatoes |
Directions:
1. In a medium saucepan, over medium- high heat, heat the olive oil, add the chopped onion and garlic, and cook for about 5 minutes, until softened.
2. Add vinegar, sugar, salt, and mustard. Bring to a boil.
3. Add the crushed tomatoes, bring to a boil and reduce the heat to medium low. Continue to cook until the sauce has reduced by about half, about 25 minutes.
4. Remove from the heat and puree in with a stick blender.
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