8 oz. Markon Essentials Spanish Onions, small dice
6 oz. Red Bell Peppers, small dice
½ c. Water
¼ c. Gordon Choice Granulated Sugar Cane
¼ c. Gordon Choice Red Wine Vinegar
¼ c. Gordon Choice Tomato Paste
1 Tbsp. Garlic, chopped
3 Tbsp. Gordon Choice All-Purpose Flour
2 tsp. Kosher Salt
½ tsp. Trade East Restaurant Grind Black Pepper
Trim the tomatoes and quarter. In small batches, place them in a food processor fitted with a metal blade. Pulse chop to a ⅛” consistency.
Simmer the remaining ingredients in a nonreactive sauce pot, stirring frequently, until the liquid has reduced and mixture has thickened.
Allow the tomato mixture to cool. In small batches, place the tomato mixture in a food processor fitted with a metal blade. Chop into a semi-smooth. Place in a covered storage container and refrigerate.