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Total Time: 45 minutes Makes about 3 cups 1 (28 oz.) can whole fire roasted tomatoes 1 medium sweet onion, peeled and chopped 1 tbsp minced garlic 4 Tbsp. apple cider vinegar 1 tbsp minced garlic 1 tsp. pickling spice 1/2 tsp. dry mustard 1/2 tsp. salt 1/2 tsp freshly ground pepper 1/4 tsp. cinnamon 1/4 tsp. cloves 2 bay leaves 1/4 tsp cayenne pepper (optional) 2/3 c. agave nectar Combine tomatoes, onions, garlic, vinegar, pickling spice, mustard, salt, pepper, cinnamon, cloves bay leaves and cayenne. dry mustard and pepper in a stainless steel saucepan. Bring to a boil, stirring occasionally. Simmer 20 minutes, stirring frequently. Remove from heat and strain through a fine mesh sieve Return strained mixture to saucepan and stir in agave nectar. Simmer over medium heat 10 minutes longer until thickened. Adjust seasonings to taste. Store in a glass or plastic container. Refrigerate until needed. |
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