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Ingredients
- 3 cups Canned Plum Tomatoes, Either Diced, Chopped, Crushed Or Strained
- 1/4 cups Light Brown Sugar, Firmly Packed
- 2 Tablespoons Gin
- 1 teaspoon Dried Rosemary
- 1/4 teaspoons Salt
Method
- Stir all ingredients together in a heavy-bottomed saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and continue to simmer, stirring frequently, for about 90 minutes, or until the volume has reduced by about half (you may need to increase the heat for the final 15 minutes and stir constantly to drive off the last of the excess moisture). Let cool, uncovered, to room temperature and store in an airtight container. Refrigerate for up to 1 week, or freeze for up to 3 months.
- Note: I used a 26 1/2 ounce carton of Pomi finely chopped tomatoes, which equaled 3 cups. If you have tomatoes you've canned yourself at home, even better!
