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Disclaimer:

 

 

Ingredients

• 12 kg tomatoes
• 7 onions
• 3 sticks celery
• 3 sprigs parsley
• 2 garlic cloves
• 1 cup sugar
• 2 tablespoons plain salt
• 2 teaspoons ground pepper
• pinch of ground cloves
• 8 tablespoons flour
• 250g butter

Method

Process tomatoes, onions, celery, parsley and garlic in batches in the food processor and then pour into a large saucepan. Add sugar, salt, pepper and cloves and bring to the boil. Reduce to a simmer and continue to cook for an hour. Mix flour to a paste with cold water and then add some of the tomato pulp to the flour, add to the tomatoes along with the butter and continue to cook until thick. Pour into sterilised jars and seal or freeze in ice cream containers. To serve, mix equal quantities with milk or water