In a saucepan heat olive oil over medium heat, add onions fennel, celery cook until onions are tender 4-6 minutes
Add garlic, ginger, cayenne, coriander, allspice, mustard powder, basil, tomato paste, bring to a low simmer for 5 minutes.
Add tomatoes and continue to simmer until tomatoes are tender, stirring occasionally. 10-15 minutes May need to add a little hot water to thin sauce slightly.
Puree the mixture above in a blender or food processor until smooth. Return to saucepan.
All sugar, vinegar, molasses, and salt / pepper to taste. Bring to a low simmer and cook stirring occasionally to avoid burning for about 1 hour.
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 14 (23%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 155.9mg||5 %|
|Potassium 284.6mg||7 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 10.7g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 62
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