Jim's Spicey Tomato Sauce

following the tasting at the recent BBQ and the subsequent requests - here's how to do it! 

Good luck!

Ingredients:

3lbs red tomatoes
3 large onions
1/4pt. cider vinegar
1/4pt water
3 cloves garlic
1 tsp. cummin
1 tbsp. oregano
1/2 tbsp basil
4-6 oz. sugar (to taste)
2 tsp. salt
4 bay leaves
sachet of pickling spice, (but I prefer to use mulled wine spice because it has cinnamon,juniper and mace)

Hint: If you buy a mulled wine kit you will probably get the spices and a metal infuser-ball which is better than a paper sachet! (Fill 1/2 of the ball with the spices for use)

Method:

Add the water and vinegar to a pan - bring to the boil.

Wash the tomatoes and add to the pan - I don't skin them here!

Add the salt, bay leaves, oregano and basil.

Boil brisquely for about 20mins, until the tomatoes soften, breaking them up with a wooden spoon.  Remove the bay leaves then use a blender to 'liquidise' the tomatoes. 

Sieve the mixture to discard the seeds and skins, then return the liquid to the pan.

Add the chopped onions, garlic and cummin.,

Simmer for approx. 40 minutes, stirring occasionally. (liquidise again here) Aim to reduce the liquid to about 2/3 quantity.  Add the sugar to taste. Add the spices and simmer for a further 30 minutes until the liquid begins to thicken.  You can adjust the thickness by adding water (or red wine!)

Remove the spices and bottle as for chutney - (i.e. boil jars and lids before bottling for about 1 minute)