Name: Tomato and Roast Capsicum Sauce
Ingredients: 1 onion, diced; 2 large garlic cloves, crush; 1 carrot, diced; 1 large celery stalk, diced; 1 small sweet apple, peeled and cored and diced or 1.5 teaspoons sugar; 10g olive oil; 1/2 tablespoon yellow mustard seeds; 1kg whole tinned tomatoes or fresh tomatoes; 400g roasted capsicum; 100g water; 1 teaspoon vegetable stock concentrate; 10 basil leaves; 4 sprigs of parsley; Salt and pepper, be sure to season well

Description

This makes 1.5L of sauce.

Ingredients

Scale

1 onion, diced
2 large garlic cloves, crush
1 carrot, diced
1 large celery stalk, diced
1 small sweet apple, peeled and cored and diced or 1.5 teaspoons sugar
10g olive oil
1/2 tablespoon yellow mustard seeds
1kg whole tinned tomatoes or fresh tomatoes
400g roasted capsicum
100g water
1 teaspoon vegetable stock concentrate
10 basil leaves
4 sprigs of parsley
Salt and pepper, be sure to season well

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Instructions

Add garlic, onion, apple, veggies and oil to a large saucepan over medium heat.
Cook until softened.
Add remaining ingredients.
Cook over low heat for 25-30 minutes until slightly reduced.
Using a stick blender or blender, blitz the sauce on high for 10 for 30 seconds to make a smooth sauce.
Pour into jars and vaccum seal.