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Ingredients10 cherry tomatoes including the vineOlive oil8 red peppercornsSalt1 tbsp of smoked paprika1 tbsp of sugar1 tbsp of balsamic vinegar1 tbsp dash of Worcester sauce1 tsp of mustard seedsFew drops of Tabasco sauce1 tbsp of red wine vinegar1 tbsp of water1 tbsp splash of red wine½ tsp of Agar and 1/8 tsp of Xanthan powder (Both available in health food shops)
Serves: Makes 150mlPrep time: 15 minutesCooking time: 10 minutes Tools: Puree and sieve attachment, Blender attachmentEquipment: Saucepan, air tight jar for storageDifficulty: Easy
Method1. Cook the tomatoes and their vines in a pan with some olive oil, the peppercorns and some salt2. Add the paprika, sugar, balsamic, Worcester sauce, mustard seeds, Tabasco and the red wine vinegar and cook for five minutes until the sauce begins to thicken, you can add a little water if it's getting too thick3. Attach the Puree and Sieve attachment with the fine screen, strain the mix the attachment and keep the solids and keep the liquid to one side4. Put the solids back into the pan and add the red wine and a splash of water. Cook for 5 minutes. Strain this into the set-aside liquid. This should leave you with 150ml of liquid5. Now add the agar and xanthan, bring to the boil, decant and leave to cool6. Pour the mixture into the blender and attach, blend on a high speed until the sauce is creamy, store in the fridge in a spotlessly clean airtight container such as a kilner jar.
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