Yield: Makes 12 x 200ml bottles

Ingredients

• 6.5 kg tomatoes
• 4 large onions, roughly chopped
• 2 kg sugar
• 100g plain salt
• 25g black peppercorns
• 25g whole cloves
• 50g whole allspice
• 4 teaspoons (20ml) glacial acetic acid*
• ½ teaspoon cayenne pepper

Method

1. Place the tomatoes and onions into a large heavy based preserving pan. 2. Cook over a gentle heat until a reasonably amount of liquid has been released and then add the sugar and salt. 3. Tie the peppercorns, cloves and allspice in a piece of muslin and add to the pan. 4. Gently boil the mixture for 2-3 hours until the mixture is thick, stir at times. 5. Pass the sauce through a mouli to remove seeds and skins. Alternatively you can remove skins manually and puree with a blender. Return sauce to the washed out pan and bring to the boil. Remove from heat and add acetic acid and cayenne pepper, stir to combine. 6. Pour the sauce through a funnel into sterilised bottles and seal when cold. *Glacial acetic acid is bought at pharmacies.  It is a preservative and is highly concentrated hence the small amount used. Glacial acetic acid eliminates the need for vinegar which is a very diluted form of the same. Take care when handling glacial acetic acid and make sure it doesn't come in contact with skin at all.