March 9, 2015
8 hrs 10 mins
2 kg tomatoes
1 clove garlic
1 cup white vinegar
2 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup honey
1Roughly chop tomatoes, onions and garlic
2Place all ingredients into slow cooker and stir to combine
3Cook 2 hours on high, then up to 6 hours on low
4Allow to cool slightly
5Blend with stick mixer or food processor
6Pour into sterilized bottles, store in refrigerator}
Submitted by Stacey
February 1, 2019
I’d probably keep it in the fridge myself 🙂
January 30, 2019
Do I have to keep in the fridge or can I keep in a dark cupboard ?
March 19, 2017
The sauce tasted lovely but next time I would reduce the water to 1 cup & half cup of vinegar ( just my personal preference). I made spaghetti & meatballs with the sauce which turned out very nice.
Even my fussy eater enjoyed this. 😊
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.