Ingredients
- 1 kg ripe roma tomatoes - halved lengthways
- 15 g ginger - peeled and sliced into coins
- 5 cloves garlic - peeled
- 5 fresh red chillies - stems removed (use a mixture of birdseye and finger)
- 100 g red wine vinegar
- 2 coriander roots
- 100 g coconut sugar
- 37 g fish sauce - or soy sauce or tamari
Instructions
- Preheat oven to 180°C or 350°F.
- Place tomatoes on large baking tray, drizzle with olive oil and season with salt and pepper, cook for 1 hour.
- Five mins before oven is due to go off add ginger, garlic, chillies, red wine vinegar, coriander root and coconut sugar to the mixer bowl, blend for 1 min/speed 9/MC on.
- Scrape down the bowl and cook for 3 min/steaming temp/speed 2/MC on.
- Add the roasted tomatoes to the mixer bowl and blend for 1 min/speed 9/MC on.
- Add the fish sauce and cook for 45 min/90°C or 195°F/speed 2. Put the simmering basket on top of the open hole and check the sauce periodically to ensure it doesn't bubble over.
- Blend the mixture for 1 min/speed 9/MC on. Gradually build up to speed 9.
- Cook for 5 min/100°C or 212°F/speed 3/MC on.
- Pour into hot sterilised jars.
Notes
This is a guest recipe from Cailin Ingham 🙂
Please note, this recipe has not been tested by skinnymixers.
Bellini Users
Use your blunt blade for this recipe.
At step 4 use ST temp if using an Intelli and 120°C or 250°F if using a Supercook.
At step 5 and step 7 slowly increase your speed from speed 4 to speed 9.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 32g | Calories: 23kcal | Carbohydrates: 4.4g | Protein: 0.6g | Fat: 0.1g | Sodium: 108mg | Sugar: 4.2g
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