8 oz. Fire-Roasted Canned Tomatoes
3 oz. Tomato Paste
2 tbsp. Apple Cider Vinegar
1/4 tsp. Smoked Paprika
1/2 cup Unsweetened Apple Sauce
- Add all ingredients to a saucepan and whisk together until fully combined.
- Bring to a simmer over medium heat for about 10 minutes, or until raw tomato flavor is gone.
- Blend in a high-speed blender or use an immersion blender to smooth out consistency.
- Will last up to 3 weeks refrigerated in sealed glass container.
This recipe was created by Valerie Skinner from Thyme and JOY. See the full post here.