Ingredients
-
500g Tomatoes Sliced
-
10g McCormick Iodized Salt
-
10g McCormick Lemon & Pepper Seasoning
-
60g Lee Kum Kee Chiu Chow Chili Oil
-
30g Garlic, chopped
-
30g White Onion, choppedChopped
-
2 cups Water
-
30g Brown Sugar
-
150ml La Espanola Extra Virgin Olive Oil
-
60g La Espanola Sherry Vinegar
Directions
Steps
|
1
Done
|
Season the sliced tomatoes with McCormick Lemon Pepper Seasoning and salt. |
|
2
Done
|
Dehydrate for 4 hrs. |
|
3
Done
|
Saute garlic and onions in La Espanola Extra Virgin Olive Oil. |
|
4
Done
|
Add in dried tomatoes and water |
|
5
Done
|
Add La Espanola Sherry Vinegar, salt, sugar, and pepper. |
|
6
Done
|
Add Lee Kum Kee Chiu Chow Chili oil. Mix until blended |
|
7
Done
|
Simmer until reduced to thick consistency |
|
8
Done
|
Fill in sterilized bottles and fill with La Espanola Extra Virgin Olive Oil. Tap and seal the bottle. |
