8 oz onions coarsely chopped 2 - 3 cloves garlic coarsely chopped 4 lb ripe tomatoes 3/4 oz dry mustard 1/2 pt malt vinegar 12 oz granulated sugar 3/4 oz salt 1 level tsp mixed spice 1/4 level tsp cayenne pepper 1 level tsp paprika
Put the tomatoes (skins on), onions and garlic in a saucepan, cover and simmer slowly until tender. I do this overnight in the slow cooker on low. Rub through a fine sieve leaving the tomato skins and seeds behind. Mix the mustard with a little of the vinegar, then mix with the other ingredients in a pan. Heat until the sugar has dissolved then stir in the tomato pulp. Boil uncovered until the consistency of a pouring sauce. Pour into hot, clean, sterilised bottles, seal at once. Don't forget to label when cooled.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!