700 g ripe tomatoes
85 g white vinegar
70 g sugar
1 ½ teaspoon salt
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon celery seed
sprig of fresh rosemary
Coarsely chop up the tomatoes and remove the hard stem piece.
Add the tomatoes and all other ingredients to a medium pot. Cook over medium high heat until everything is broken down, stirring occasionally.
Reduce the heat to medium, and continue cooking until the mixture is quite thick – it should somewhat hold its shape when stirred.
Remove the stem from the rosemary sprig and discard. Transfer the mixture to a blender, and blend on high speed until completely smooth.
Store in a jar in the refrigerator.
© Half-Baked by Liz
*See original blog post here.