Had to get this down before I forgot it.
2 lbs unripened tomatoes, chopped
2 tablespoons bacon fat
1 medium sized onion, chopped
2 tablespoons sugar
1 tablespoon apple cider vinegar
1/4 cup water
1/4 cup Merlot for deglazing
salt to taste
fresh parsley, chopped
Saute onions in the bacon fat, until golden in color and most of the fat has soaked in, over a medium low heat. deglaze with 1/4 cup or less of the Merlot. Scrape up the sticky bits. Add tomatoes and remaining ingredients. Stir, cover and simmer over a low heat until the tomatoes have softened. 15-20 minutes.
Remove from heat. Puree at least half the sauce. Depending on how chunky you want it, you can puree it all for more sauce. Unripe tomatoes make little of their own juices.
adjust the sugar to your taste. Unripe tomatoes are a bit tart, the sugar in the recipe is only a base, so you will need to adjust it to suit you.
Jar, and hot water bath for 20 minutes. (Unripe tomatoes are higher in acidity than the ripe ones)
Makes 1 quart.
I have been using what I have on hand here. The Merlot I used is a Blackberry Merlot made locally.
Also, I have only been making small batches because I have no idea what it will taste like until I have finished it. I so don't want to make a gallon of this stuff and it turns out bad.
Post a Comment