- 1kg (2¼ lb) ripe tomatoes, roughly chopped
- 1 carrot chopped
- 1 small onion chopped
- 1 celery stick chopped
- Good pinch of ground cloves
- 1 large bay leaf
- 2 mace blades
- 1 tsp sea salt
- 150ml. (5fl. oz) red wine vinegar
- 60g (20oz) light soft brown sugar
- Put all ingredients except the sugar in a preserving pan or a large heavy-based, stainless steel saucepan. Bring to boil, reduce the heat, cover and simmer for 30 minutes. Remove the lid and cook for a further 15 minutes, stirring occasionally.
- Discard the mace and bay leaf. Pure the mixture in a blender or food processor, then rub it through a nylon sieve back into the rinsed-out pan.
- Stir in the sugar, bring back to the boil and boil, stirring all the time, for 5 minutes until the sauce is the consistency of thick cream.
- Pour into warm sterilized screw-topped jars with non-metallic or vinegar-proof lids. Cover with waxed paper discs, cool, seal and label. Store in a cool, dark place for up to 3 months. Once opened store in the refrigerator.
Tip: This can be stored for 3 months.