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| 2 C | no salt added tomato paste |
| 2 C | water |
| 1/2 C | sugar |
| 1/2 C | vinegar |
| one | onion, chopped |
| one stalk | celery, chopped |
| 2 t | brown sugar |
| pinch | cloves |
| pinch | cinnamon |
| 2 T | butter |
| pinch | basil, crushed |
| pinch | tarragon, crushed |
| pinch | freshly ground black pepper |
| one t | molasses |
Mix first 6 ingredients in blender. Place in large saucepan on stove. If blender is not available, proceed with cooking and run through a strainer and cheesecloth at the end of the cooking procedure.
Add remaining ingredients to saucepan. Simmer over low to medium heat until reduced by half, stirring occasionally to prevent sticking.
Let cool. Refrigerate in sealed containers. May be canned if desired.
| Sodium content in milligrams | ||
| 2 C | no salt added tomato paste | 160 |
| one | onion | 4 |
| one stalk | celery | 35 |
| 2 T | butter | 2 |
| one t | molasses | 4 |
| Recipe total = 205 mg | ||
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