Ingredients
6kg of firm ripe Organic Tomatoes of your choice (we use a
variety of different organic Tomatoes)
1/2 a cup of Lemon, Lemon & Lime or Homemade or Organic
Vinegar
2 tsp of sea salt
Method
If you want a chunky type sauce just dice the tomatoes
roughly and place them into a large heavy bottomed sauce pan (not aluminum) or
if you wish for a smooth sauce process them in a food processor or blender
until they are broken down then place them in the saucepan and simmer them for
30 to 45 minutes or until the sauce reaches the consistency you require, turn
off the heat and stir in the lemon juice, at least 1/4 of a cup is needed to
insure the acid content is enough to prevent any harmful bacteria from
developing and then add the salt.
Place the sauce while still hot into hot sterile, airtight,
foodsafe containers, add a small amount of coconut oil carefully on the surface
to seal it and put on their lids. This sauce will keep for up to
6 months unopened or when opened refrigerated for up to 1
week. This sauce can also be
cultured by adding 3 tbsp of Mesophilic culture when it has
cooled to room temperature and following the directions in the introduction on
culturing.
EmoticonEmoticon