1. Trim the tomatoes and quarter. In small batches, place them in a food processor fitted with a metal blade. Pulse chop to a 1/8 in. consistency.
2. Place the tomatoes, onions, red peppers, water, sugar, vinegar, tomato paste, garlic, flour, salt and pepper in a nonreactive sauce pan. Bring to a simmer. Stir frequently. Simmer until liquid has reduced and mixture has thickened.
3. Allow to cool. In small batches place the mixture in a food processor fitted with a metal blade. Chop into desired consistency. Place in a nonreactive storage container. Cover, label, date and refrigerate until needed.
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