Last modified by Richard Johnson on 2018/08/03 23:11
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1 28oz can whole tomatoes, pureed until smooth
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3 6oz canned tomato paste
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5 1/8 cup rice vinegar
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7 1/8 cup cider vinegar
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9 2 tsp GF Tamari
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11 2 tsp fish sauce
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13 1 tsp dijon (fine ground) mustard
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15 1/4 tsp truffle oil
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17 1/2 tsp 3 pepper powder (equal amounts of red, white, & black peppers)
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19 1/2 tsp ground cumin
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21 1/4 tsp truffle salt
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23 1/8 tsp ground cardamom
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25 1/8 tsp ground cinnamon
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27 pinch ground clove
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29 1 bay leaf
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31 1/2 tsp honey
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34 Bring all to a simmer over medium heat, reduce heat and cook until as thick as desired, stirring occasionally. Test on a large metal spoon to both cool, taste, and determine consistency. If necessary, add
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36
37 Double concentrated tomato paste
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39 a tablespoon at a time, to increase the tomato flavor. Adjust the salt/sweet/heat balance and let cool, then bottle. This will last in the 'fridge about a month.
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41 Makes around 3 cups, depending on how far you reduce it.
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