Ingredients
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2 lbs tomatoes, chopped
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1 Granny Smith apple, cored and finely chopped
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1 medium onion, finely chopped
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1/2 cup cider vinegar
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1/2 cup packed brown sugar
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2 tsp grated fresh ginger
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1 tsp salt
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1/2 tsp ground black pepper
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2 tsp cornstarch
Steps
1
In a 6- to 8-qt slow cooker, combine the tomatoes, apple, onion, vinegar, sugar, ginger, salt, and pepper. Cover and cook on low 8 hours, stirring once halfway through.
2
After 8 hours of cooking, in a small bowl, stir together the cornstarch and 1 tbsp water until smooth. Stir cornstarch mixture into tomato mixture and cook another 30 min. on high.
3
Remove from heat and cool completely. Purée with an immersion blender until mixture is a slightly chunky consistency. Spoon into jars and refrigerate for up to 2 weeks.
