For anyone eliminating sucrose from their diet, you can try this. It's from David Gillespie's Sweet Poison Quit Plan book (
http://sweetpoison.com.au), and it uses dextrose (which is glucose) instead of sugar. Dextrose is available at places like KMart and BigW in the brewing section. It's about the same price as sugar.
a. 1 red onion, peeled and quartered
b. 1/4 fennel bulb (no more or it's overpowering)
c. 1 stick celery, chopped into rough chunks
d. Small piece of ginger
e. 2 cloves garlic
f. 1/2 red chilli
g. bunch of basil, leaves picked and stalks retained
h. 1 teaspoon whole coriander seeds
i. 2 cloves
j. olive oil
k. salt
l. pepper
m. 3 x 400g tins chopped tomatoes with no added sugar
n. 200 ml red wine vinegar
o. 1/4 cup dextrose
Put ingredients a) to f) in TMX, plus the stalks of the basil, and chop for a few seconds on sp 7 until it's all fairly finely chopped.
Add coriander seeds and cloves. Add a good dash of olive oil and cook at 80 degrees, soft stir, for 15 minutes.
Add tomato tins and also one tin of cold water.
Bring to the boil to 100 degrees, sp 1 (takes about 8 mins or a bit less).
At this point you need to simmer it for up to 2 hours to get it to reduce by half (2 litres down to 1 litre). I tried this in the TMX with the MC off, but after an hour it had hardly reduced at all, so maybe the opening of the lid is not enough surface area for letting the steam out, so I transferred it to an open saucepan, and simmered it there to reduce it.
Transfer back to the TMX, add the basil leaves and puree on speed 9 or 10 for 20-40 seconds until it's really smooth.
Add red wine vinegar and dextrose and simmer in the TMX (or a saucepan) until it reaches tomato-sauce consistency. Taste and add salt & pepper as required.
Pour into sterilised bottles and store in the fridge. It keeps for 6 months.
