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Ingredients 10 cherry tomatoes including the vine Olive oil 8 red peppercorns Salt 1 tbsp of smoked paprika 1 tbsp of sugar 1 tbsp of balsamic vinegar 1 tbsp dash of Worcester sauce 1 tsp of mustard seeds Few drops of Tabasco sauce 1 tbsp of red wine vinegar 1 tbsp of water 1 tbsp splash of red wine ½ tsp of Agar and 1/8 tsp of Xanthan powder (Both available in health food shops)
Serves: Makes 150ml Prep time: 15 minutes Cooking time: 10 minutes Tools: Puree and sieve attachment, Blender attachment Equipment: Saucepan, air tight jar for storage Difficulty: Easy
Method 1. Cook the tomatoes and their vines in a pan with some olive oil, the peppercorns and some salt 2. 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 thick 3. 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 side 4. 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 liquid 5. Now add the agar and xanthan, bring to the boil, decant and leave to cool 6. 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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