- 1kg San Marzano tomatoes
- 2 red pointed peppers
- 2 tbsp mild paprika paste (from the Turkish supermarket: paprika biber salcasi)
- 1 onion halved
- 1 Chinese garlic halved and sprout removed (if any)
- 50g apricot vinegar or another mild fruit vinegar (apple)
- 4 tbsp condimento balsamic vinegar (very good, which is already sweet)
- 0.5 tsp black pepper
- 1 teaspoon sweet paprika powder
- 4 strong pinches of nutmeg, freshly grated
- 1 teaspoon sea or rock salt
- 60g maple syrup
Put the tomatoes and peppers together with the pepper paste, onion and garlic into the Thermomix or the glass blender attachment of the Kenwood: Thermi: 10sec level 8, Kenwood: 5xP
Add vinegars, spices and syrup. Thermi: 25min 100 degrees, level 2 pasteurize/boil down, Kenwood; 25min level 2, 100 degrees.
Fill into hot-rinsed bottles (I had 2 0.5 liter bottles - but the 1l bottle from Landliebe-Milk is also very suitable because of the large opening), screw them on, let them cool down and store in the refrigerator.
Lasts three to four weeks.
