Cooked Tomato Salsa

Gluten, Grains, Dairy, Egg and Nut Free

Who doesn’t love a little bit of tomato salsa with crackers, corn chips, with tacos or nachos? I’ve not been able to find any packaged salsa without additives, so decided to make some. Both conventional and thermomix methods have been included. This makes a few jars, so you’ll have someto store some in the pantry.

INGREDIENTS:

• 400g brown onions, halved
• 1½ green capsicums, roughly chopped
• 2 x cloves garlic, diced
• 700g tomatoes, half diced, half quartered
• handful of fresh coriander, roughly chopped
• 2 x tablespoons tomato paste
• 40 mls fresh lime juice (or apple cider vinegar)
• ½ tablespoon coconut sugar
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 heaped teaspoon ground chilli (this will make it mild in flavour so add more if you like some spice)

METHOD:

Thermomix Method

1. Chop onion and garlic in the bowl 5 seconds/speed 5
2. Add everything else (except diced tomatoes) to the bowl 5 seconds/speed 6
3. Cook 24 minutes/varoma/speed 2
4. Add diced tomatoes cook 16 minutes/varoma/speed 2/reverse
5. Pour into glass jars, storing until needed.
   
   
   Conventional Method

1. Place all ingredients into a blender and blend until chunky. (No blender – no worries!! Onion, tomatoes and capsicum can be diced by hand)
2. Transfer to a large pot, place onto the stove on medium/high heat.
3. Bring to boil and reduce to low/medium to heat, stirring occasionally until liquid has reduced and you have reached desired consistency. This will thicken a little once cooled.
4. Pour into glass jars, storing until needed