- Yields: about 2 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 40cal
- 0.5g fat (0g sat)
- 0mg chol
- 85mg sodium
- 8g carb
- 1g fiber
- 5g sugars
- 1g protein
Ingredients
- 5 whole cloves
- 2 bay leaves
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon whole black peppercorns
- 1/4 teaspoon celery seeds
- 1 cinnamon stick
- 2 teaspoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 pounds cherry tomatoes
- 1/2 cup apple cider vinegar
- 1/4 cup molasses, or to taste
- 1/2 teaspoon paprika
- Pinch of cayenne pepper
- Salt and pepper, to taste
Directions
Place spices in cheesecloth; gather the corners and wrap tightly with a piece of twine. Set aside.
Heat oil in a large nonreactive pot over medium heat. Sauté onions and garlic until soft, 7 to 10 minutes. Add cheesecloth bundle and tomatoes; bring to a boil, stirring frequently. Reduce heat to low and simmer, stirring often. Cook until tomatoes are falling apart and liquid has reduced by about one third, 30 to 40 minutes. Remove from the heat and let cool slightly; discard cheesecloth bundle.
Carefully puree tomato mixture; strain through a sieve, if desired. Transfer puree to a clean saucepan. Stir in vinegar, molasses, paprika and cayenne; bring to a boil. Reduce heat and simmer, stirring frequently, until sauce has thickened to the desired consistency, about 1 hour (sauce will thicken slightly when cooled). Season with salt and pepper.
Transfer sauce to clean jars and refrigerate up to 1 month.
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