Ingredients
- 5 1/2 pounds fresh tomatoes (2 1/2 kg, ripe)
- 400 grams yellow onions, peeled
- 10 grams cloves (whole)
- 10 grams allspice berries (whole)
- 10 grams paprika (dulce)
- 1 to 2 garlic cloves (roughly crushed)
- Cinnamon stick (1/2 stick)
- 50 grams salt
- 2 cups vinegar (malt, clear white)
- 1 1/2 cups granulated sugar
How to Make
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Step 1: Roughly chop onions and tomatoes. Save the seeds and juice to use in the sauce. Put all the tomatoes and onions in a wide-mouthed heavy bottomed saucepan, with all the other ingredients (except the sugar and vinegar). Simmer gently for an hour until the tomatoes are nice and soft.
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Step 2: Add the sugar and vinegar and cook until it tastes suitably saucy and thickens up. To test this you can always put a dollop on a plate and see how much liquid seeps out of the cooked tomato mush. If it’s only a little then the sauce is done. Taste and adjust the seasoning if required.
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Step 3: Pass through a coarse sieve so that you remove the bigger bits of skin and whole spices. Collect the sauce in a clean, sterilised bowl or jug. To help work the sauce through the sieve roll the round bottom of a ladle over the sauce in the sieve.
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Step 4: Bottle sterilised bottles and seal
We hope you enjoy this recipe!
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