Wonderful with Highland sausages, pies, sausage rolls and pasties

INGREDIENTS

• 2.5kg ripe tomatoes, coarsely chopped
• 2 large onions, coarsely chopped
• 10 whole cloves
• 10 whole allspice berries
• 1 tablespoon sweet paprika
• 1 clove garlic, sliced
• 1/2 cinnamon stick
• 2 tablespoons salt
• 1 1/2 cups sugar
• 2 cups (clear) white malt vinegar

• Place tomato, onion, cloves, berries, paprika, garlic, cinnamon and salt in a large saucepan over medium heat. Bring to the boil. Simmer, uncovered, stirring occasionally, for 1 hour or until the tomato breaks down.

• Add the sugar and vinegar. Simmer, uncovered, stirring occasionally, for a further hour and 15 minutes or until mixture reduces, thickens and is of a saucy consistency. Adjust seasoning.

• Stain mixture through a coarse sieve into a large bowl, in batches, pressing down strongly to extract as much liquid as possible. Discard solids. Pour hot mixture into sterilised bottles. Seal. Store in a cool, dark place until ready to use. Once opened, store in the fridge.

Enjoy!