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Recipe by
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Prep time5 minutes
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Cook Time35 minutes
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Yield8 Cups
Equipment: Classic Dutch Oven
Ingredients
1.5kg assorted tomatoes
2 red peppers
1 red onion or 3 banana shallots
1 whole head of garlic
¼ cup balsamic vinegar
½ cup olive oil
¼ cup sugar
3 bay leaves
Salt and pepper to taste
Preparation
Begin by preparing your ingredients. Roughly chop the tomatoes (if they’re small, you can leave them whole), peppers, the onion or shallots, and peel the garlic cloves.
Warm up the olive oil on medium heat in your Dutch oven and throw in the onion, peppers and garlic cloves and sauté for a few minutes till aromatic. Add the tomatoes, the bay leaves, some salt and pepper and stir until they’re coated in the oil. Cook on low heat until the vegetables have reduced significantly, about 30 minutes. You can add a splash of water if it starts to look dry, but not too much!
When the ingredients have cooked down and reduced to about half the size, use an immersion blender to blitz the sauce to a smooth consistency. Stir in the sugar, balsamic vinegar and adjust the taste with more salt and pepper.
