Ingredients
- 1 cup canned unsalted, unflavored, organic whole tomatoes (do not drain)
- 1 cup dark molasses, or agave nectar
- 1 cup diced organic peaches
- 1/4 cup simple syrup, or canning syrup if using canned peaches
- 1/2 cup agave nectar, or cane sugar, or light brown sugar
- 6 tablespoons Balsamic vinegar
- 2 tablespoons roasted red pepper (remove skin, ribs, and seeds), diced
- 1/3 cup onion flakes, or 2 tablespoons onion powder
- 2 teaspoons tapioca starch, or potato starch, or arrowroot starch
- 1-1/2 teaspoons garlic powder
- 1/2 teaspoon fresh ground black pepper
Method
- In bowl of food processor or blender, combine whole tomatoes, molasses, peaches, simple syrup, agave nectar, Balsamic vinegar, and roasted red peppers; grind to smooth consistency.
- In airtight container, combine onion flakes, tapioca starch, garlic powder, and fresh ground black pepper; place on lid; shake vigorously to combine.
- Add dry mix to food processor; pulse to combine.
- Place saucepan over medium heat; pour contents of food processor bowl into saucepan; bring to a boil; drop to a simmer; cook 1 hour; stir occasionally.
Pour sauce off into jar with tight-fitting lid; cool completely; refrigerate up to 1 month. Servings: about 4 cups. Preheat: Medium-heat. Prep Time: 10 minutes. Cooking Time: 1 hour.