> 2 lbs tomatoes, chopped
> 1 Granny Smith apple, cored and finely chopped
> 1 medium onion, finely chopped
> 1/2 cup cider vinegar
> 1/2 cup packed brown sugar
> 2 tsp grated fresh ginger
> 1 tsp salt
> 1/2 tsp ground black pepper
> 2 tsp cornstarch
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.
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.
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.