[RECIPE] I Quit Sugar's tomato sauce - with an overripe twist

Food waste is an issue we're constantly talking about at 1 Million women. Whether it's regrowing your food scraps, using the vegetable root to shoot, or better managing when you eat what you have - the small choices you make in your daily life have a huge effect on the carbon footprint you leave.

I'll be honest and say that sometimes I buy vegetables and they get forgotten in a sad, dark, corner of the fridge. Such was the case with these tomatoes that are soft, heavy, and bruised.

Being that I like my veggies fresh, fresh, fresh! I thought these would be best repurposed into a home-made tomato sauce. The crew at I Quit Sugar have graciously let me rework their tomato sauce recipe to suit my sad old tomatoes!

What you'll need

• 350 grams of chopped overripe tomatoes (about 3 or 4 depending on the size of them)
• 1/4 onion chopped
• 30ml apple cider vinegar
• 1/2 tablespoon rice malt syrup
• Just under half a teaspoon of ground cloves, allspice, and cinnamon each
• (Optional) Just under half a teaspoon of cayenne pepper, paprika, or ground chilies
• Salt and pepper to taste

Method

Pop all of the ingredients into a small pan and let it boil away for about 20 minutes. Keep an eye on it, you're looking for it to reduce by about half. Stir occasionally.

After 20 minutes give it a blend with a stick blender. If it's still runny put it back on the stove to reduce further. If you're happy with the consistency pour it into a clean jar and keep it in the fridge for around a month.

Simple!

*I like to sterilise my jars by washing them in hot soapy water, or putting them through the dishwasher without any product. Then I put them in the oven for 10/15 minutes (or until they're dry) at 110 degrees.

[Header image www.pdpics.com]

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