Directions:
- Skin the tomatoes by scoring them and dropping them into boiling water and counting to 10 before removing them. Drain, rub the skin off, de-seed and roughly chop.
- Add the tomatoes to a large pot with garlic, bay leaves and cinnamon.
- Add enough water to barely cover them and bring them to the boil; skim, then turn the heat down and cook for 20 minutes, skimming occasionally.
- Add the shallots and continue to cook, uncovered, until they are soft, about 35-45 minutes. By then the tomatoes should have lost most of their liquid and the sauce should be beginning to thicken.
- Season to taste and stir in 200 ml (just over 3/4 cup) of olive oil, and cook for 15-20 minutes.
- Remove the sauce from the heat and while it is still hot, put it into a sterilised preserving jar. Float the remaining olive oil across the surface of the sauce to act as a seal.
- Allow to cool and store in the fridge where it will keep for 3-4 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.76 Kcal (1732 kJ) | ||
| Calories from fat | 326.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.29g | 56% | |
|---|---|---|---|
| Sodium | 22.02mg | 1% | |
| Potassium | 937.58mg | 20% | |
| Total Carbs | 21.13g | 7% | |
| Sugars | 13.35g | 53% | |
| Dietary Fiber | 4.64g | 19% | |
| Protein | 4.71g | 9% | |
| Vitamin C | 50.7mg | 84% | |
| Iron | 0.5mg | 3% | |
| Calcium | 53mg | 5% | |
| Amount Per 100 g | |||
| Calories | 100.1 Kcal (419 kJ) | ||
| Calories from fat | 79.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.78g | 56% | |
|---|---|---|---|
| Sodium | 5.33mg | 1% | |
| Potassium | 226.83mg | 20% | |
| Total Carbs | 5.11g | 7% | |
| Sugars | 3.23g | 53% | |
| Dietary Fiber | 1.12g | 19% | |
| Protein | 1.14g | 9% | |
| Vitamin C | 12.3mg | 84% | |
| Iron | 0.1mg | 3% | |
| Calcium | 12.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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