Tomato Sauce with Sun-Dried Tomatoes and Mushrooms
Tomatoes and mushrooms contribute potassium and fiber, while the sauce is served in a modest portion. Sun-dried tomatoes and dried shiitake create a deep umami base that becomes smooth when blended; garlic and chili add heat. Refrigerate the sauce and use it within 3–4 days.
Wash the tomato (1000 g) and cut it into wedges; cut the onion (100 g) into segments. Mix with allulose (75 g) and sea salt (25 g) for 2 minutes. Cover and let the mixture rest in the refrigerator for a full day, until its juices collect.
Set aside 100–150 g of the tomatoes. Pass the remaining mixture through a meat grinder fitted with a coarse plate and pass the mixture through a large sieve. Let it drain for 15–20 minutes. Reduce the collected juice by about half, for roughly 15 minutes.
Add the sun-dried tomatoes (20 g) and dried shiitake mushrooms (10 g) to the pulp. Blend until as smooth as possible. Pour in the reduced juice and blend again for about 1 minute. Thinly slice the garlic (15 g) and finely chop the chili (1 g); mix them into the base with the reserved tomato pieces. Add the apple cider vinegar (15 g) and stir.
Heat the sauce in a saucepan until it reaches a gentle boil, then boil gently for 2 minutes. Transfer it to clean, shallow containers, refrigerate immediately. Chill the sauce in the refrigerator for at least 2 hours.
Keep the sauce refrigerated and use it within four days. This is a refrigerated sauce, not a shelf-stable preserve.
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