Categories: Dressing/Sauces

Ingredients

• 4 lb. tomatoes (12 medium)
• 1/2 cup chopped onion
• 1 or 2 dried chipotle chile peppers, crumbled
• 1/2 cup sugar
• 1/2 cup white vinegar
• 1 tsp dried marjoram, crushed
• 1 tsp salt

Directions

1. Core and quarter tomatoes; drain. In a 4-qt. Dutch oven, combine tomatoes, onion, and chipotle chile peppers. Bring to boiling, stirring often; reduce heat. Cover and simmer for 15 minutes. Press through food mill. Discard seeds and skins.

2. Return tomato mixture to large saucepan; stir in sugar. Bring to boiling; reduce heat. Simmer, uncovered, for 1 to 1 1/4 hours or until reduced by half, stirring occasionally.

3. Stir vinegar, marjoram, and salt into mixture. Simmer, uncovered, 30-45 minutes more or to desired consistency, stirring often. Transfer to a nonmetal bowl. Cover and chill for at least 2 hours or up to 1 week.

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