This is my mothers tried and true recipe; the only change by me has been to add an onion which can be left out.

Ingredients

• 2 tablespoons whole cloves
• 3.6 kilograms ripe, juicy tomatoes, chopped
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 1 kilogram sugar
• 2 tablespoons salt
• ½ teaspoon cayenne pepper
• 2 cups malt vinegar

Method

1. Tie the whole cloves in a small piece of muslin.
2. Into a large preserving pan, put the cloves, tomatoes, onion, garlic, sugar, salt, cayenne and vinegar and stir well to mix. Bring slowly to the boil, stirring regularly until the sugar dissolves and then bring to the boil.
3. Boil rapidly for about 1½-2 hours, stirring occasionally until the mixture is thick and pulpy.
4. Remove from the heat, remove any scum that has formed on top and allow the sauce to cool for about 20 minutes.
5. Put the sauce through a mouli to remove pips and skins, or puree in a blender and sieve. Return to a clean preserving pan and bring back to the boil. If the sauce is thin, boil, stirring regularly, until it is the thickness you prefer. Bottle the hot smooth sauce into hot, dry, sterilised bottles and seal when cold.