What you’ll need

  • 53oz ripe tomatoes, roughly chopped
  • 2 tbsp finely chopped onions
  • 2 tbsp finely chopped fennel
  • 4 garlic cloves, peeled & chopped
  • 1 tbsp olive oil
  • 11oz sugar
  • 10.5oz red wine vinegar
  • 1oz salt
  • ¼ tsp of cayenne
  • ¼ tsp of ground cloves
  • ¼ tsp of nutmeg, grated
  • Serves

    Makes about 1 litre

How to make it

  1. In a sauce pan with olive oil, sweat garlic, fennel and onions until soft.
  2. Add the rest of the ingredients, (apart from nutmeg) bring to boil and simmer for about 1 hour.
  3. Stir often so it doesn’t catch and burn the bottom of the pan.
  4. If too thick add a couple of tbsp of water.
  5. Leave to cool slightly.
  6. Liquidize until smooth in a food processor, sieve & add the nutmeg.
  7. Store in kilner jars that have been sterilized, keep in a cool cupboard. Once opened keep in fridge, will keep for 1 month.

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