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- 500 g tomato
- 1 small finely chopped onion
- 1 teaspoon of curry powder
- 2 bay leaves
- 1 tablespoon of balsamic vinegar
- 3 teaspoons of brown sugar
Remove the cores from the top and cut a cross at the base of each tomato. Put the tomatoes in a saucepan, cover with boiling water and let stand for 2 minutes.
Carefully drain the tomatoes from the hot water, cool slightly, then peel the skin off each. Dice the tomato meat.
Heat a little oil in a medium skillet, add finely chopped onion and curry powder and stir over the heat until the onion softens.
Add diced tomatoes, bay leaves, vinegar, and brown sugar and bring to a boil. Reduce heat, then simmer uncovered for 35-40 minutes, stirring occasionally, until liquid has reduced to form a thick pulp.
Get away from the heat.
Let the seasoning cool, then transfer it to an airtight container. Keep refrigerated for up to 2 weeks.
The seasoning will keep covered in the refrigerator for up to two weeks.
thick sauce tomato