Ingredients
Units
Scale
- 3 pounds heirloom tomatoes, cut into eighths
- 6 cloves of peeled garlic, minced
- 1 onion, peeled and finely chopped
- 1/3 cup pitted prunes
- 1/4 cup Verjus (juice of unripe grapes)(preferred) or use apple cider vinegar
- 1 tbsp. Apricot jam or fresh puree
- 2 1/2 tbsp. adzhika spice mix (strongly preferred) or 1 hot red jalapeno or Fresno pepper, minced
- 1 tbsp. ground coriander seed
- 1 teaspoon ground marigold flowers, aka Zaprana (preferred – get it here) or use turmeric
- 1 heaping tbsp. khmeli-suneli – get it here
- 1/4 cup cilantro leaves
- 4 basil leaves
- 1 tbsp. minced tarragon
- 1 tbsp. minced pennyroyal (preferred – buy it from here) or regular mint
- 1 teaspoon freshly ground black pepper
- 2 teaspoons of paprika
- 1/8 cup corn oil
- salt to taste
- 1/2 teaspoon sugar or more to taste
Instructions
- Dip the tomatoes in boiling water for 30 seconds, cool and peel. Slice into large cubes and set aside.
- Finely chop the cilantro, tarragon, mint, basil and garlic. Crush in a mortar with 1 tsp of salt.
- Drain the juice from ½ the chopped tomatoes, put them in a large saucepan and cook over medium heat until it thickens, about 20 min.
- Heat corn oil in a frying pan, sauté half the onions and garlic until soft. Add the cooked tomatoes, cook 25 minutes.
- Puree mixture with immersion blender, return to the heat, add all remaining ingredients, stir and simmer for about 5 minutes. Puree sauce again with an immersion blender. Reduce sauce if the consistency is not to your liking.
- Pour the hot sauce over the jars, close the lids tightly and turn the jars upside down, cool.
- If you are planning to use the sauce immediately, then cover the cooked sauce with the lid and leave for 30-60 min.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 212.22 kcal
- Sugar: 13.54 g
- Sodium: 993.8 mg
- Fat: 8.14 g
- Saturated Fat: 1.08 g
- Trans Fat: 0.0 g
- Carbohydrates: 34.5 g
- Fiber: 6.23 g
- Protein: 4.85 g
- Cholesterol: 0.0 mg
