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| Borrowed from Google but very like what I made - quite dark and very thick after all the zizzing. |
I'll share the recipe first and then make some comments.
Ingredients
2kg (4lb) ripe tomatoes
450g (1lb) onions
450g (1lb) sugar – light brown is best but could use demerara or granulated
12 cloves – or thereabouts
10g (1/2 oz) allspice – I use 1 tbls of whole berries
25g (1 oz) salt
375ml (3/4 pint) cider vinegar – also works with others but not malt vinegar
10g (1/2 oz) black peppercorns – again, about 1tbls will do
2.5ml (1/2 tsp) cayenne pepper or chilli powder
Method
Slice/chop the tomatoes and onions. Put everything in a heavy based pan and slowly bring to the boil. Simmer for 2 hours. Whizz with a hand held blender and push through a sieve after that (do this whilst it is still hot). Bottle into sterilized, wide necked bottles or jars.
This makes about six 310g bottles (Reggae Reggae sauce bottles are brilliant for this) or 4 or 5 1lb jam jars. Store in a cool place and it will keep for months. Pop in the fridge once opened.
My comments:
1. I used a tin of chopped tomatoes and made it up to 1k(I did half quantity) with cherry toms. I then added a good squirt of tomato puree as the fresh tomatoes weren't as flavoursome as they could be (shop bought).
2. It's quite spicy. Really, really good but spicy. When I make it again, which I will, I will halve the peppercorns and the cayenne (which is what I used).
3. I needed to add some water half way through the boiling as it was getting too dry. Given that I needed to do that, maybe next time I will add some coca cola or pepsi. I love the flavour that imparts.
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