Makes: 1½ cups (350ml)
5 medium (450g) ripe red tomatoes, halved
1 large (330g) ripe mango, skin and seed discard
½ small red onion, peeled
1 clove garlic, peeled
3 tbs white vinegar
1 tbs sugar
1 tbs tomato paste
1 tsp sea salt and ½ tsp freshly ground black pepper
For best results use a KitchenAid® Stand Mixer with Juicer Attachment.
Attach the juicer and sauce attachment using the sauce screen and the pulp control closed to the stand mixer. Place the juice container under the juice spout.
Turn to speed 6, juice the tomatoes, mango, onion and garlic.
Place the juice into a KitchenAid 1.5L saucepan with the sugar, vinegar, tomato paste and salt and pepper. Bring to the boil over a medium heat, then reduce to a low simmer and cook 20 minutes or until the desired consistency. Cool completely. Refrigerate for up to 1 week in a sealed container.
- Recipe can be doubled if desired.
- 1 x 420g can whole peeled tomatoes, undrained can be used if desired