• 1 (790g) can whole, peeled tomatoes
  • 2 tsp. canola oil
  • 1 small onion, chopped
  • 1/8 tsp. ground clove
  • 1/4 tsp. Freshly ground black pepper
  • 1/3 cup brown sugar
  • 1/3 cup cider vinegar
  • 3 tbsp. tomato paste


  1. In a blender, puree tomatoes until smooth.
  2. In a medium pot, heat canola oil on medium heat. Add onion; cook 6 minutes or until browned. Add clove and pepper; cook 1 minute.
  3. Add brown sugar, cider vinegar, tomato paste, soy sauce, and pureed tomatoes. Heat to boiling on high. Reduce heat to medium-low; simmer 50 minutes or until thickened, stirring occasionally.
  4. Cool slightly. In a blender, puree until smooth. Refrigerate until cold; keeps for 3 weeks in the fridge.


What do you think?