A wonderful accompaniment to scrambled eggs or can be used on hotdogs and hamburgers or even stirred into pasta.
By Grant Bushby
1.Place the tomatoes in a large bowl and pour over boiling water. Let stand for 15 minutes then discard the water and peel off the skins. Tips for preserving
Ingredients
Instructions
2.Core and chop the tomatoes, then dice the onions. Place them both in a bowl, sprinkle with sea salt and leave to stand for at least 4-8 hours.
3.Pour the chopped tomatoes and onions into a colander, discarding the liquid, and place in a large pot with the curry powder, mustard powder, chilli flakes and vinegar. Bring to a boil and boil for about 15 minutes.
4.Stir in the sugar until dissolved and continue to boil gently for another 75 minutes.
5.In a small jug, mix the cornflour and cold water into a smooth paste and stir into the boiling sauce until it’s slightly thickened (about 2 minutes).
6.Remove from heat, pour into sterilised jars and seal with lids. Label and store in the pantry. Once opened, refrigerate.
•Always wash and sterilise your jars and lids beforehand to avoid contamination.
•Ensure your jars seal properly
•Label your jars, adding ingredients used and date made.