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Ingredientes
- 2 tbsp olive oil ( grapeseed oil)
- 1 onion peeled and quartered
- 3 celery stalks, cut into 1 inch pieces
- 6 ounces tomato paste
- 3 lbs tomatoes, cored and quartered and seeded
- 2 tbsp pure maple syrup
- 1/2 cup white wine vinegar
- up to 1 cup water
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 tsp+ lea and perrins
- 1 tsp balsamic vinegar or to taste
Direcciones
- heat the oil in a dutch oven add the onion and celery and cook until tender. Add the tomato paste, stirringg to coat the onions. Add the tomatoes, maple syrup, white wine veinegar and spices and bring to a boil. Cook for 15 min. With an imersion blender puree mixture being careful for splashing hot liquid. Add water if necessary. Puree until smooth. Strain the liquid into a 2 quart saucepan. bring to a simmer over medium heat and simmer the mixture for 30 min or until it starts to thicken. Transfer to a jar and let cool. Sea the jar and store in the fridge for up to a month
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1817g | |
| Calories 806 | |
| Calories from Fat 275 | 34% |
| Total Fat 31.33g | 39% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3840mg | 160% |
| Potassium 5299mg | 151% |
| Total Carbs 123.99g | 33% |
| Dietary Fiber 26.2g | 87% |
| Sugars 84.19g | 56% |
| Protein 20.86g | 33% |
