31/2 kgs tomatoes
1 onion, chopped
1/4 tsp cayenne pepper
1 cup sugar
1 cup white vinegar
1 1/2 tsp whole cloves
1/2 stick cinnamon (about 4 cm)
1 tsp celery salt (I left this out as I didn't have any)
4 tsp salt
Wash, peel, core and quarter tomatoes. Let them stand in a colander to drain off excess liquid.
In a large preserving pan mix tomatoes, onion and cayenne. Bring to the boil, cook until tomatoes are soft (about 15mins), stirring occasionally. Put through a sieve and press to extract juice. Add sugar and return to pan. Bring back to boil then simmer for about 1 1/2 hours until reduced by half.
In another pan combine vinegar, cloves and cinnamon (and celery salt if you have it). Cover and bring to boil. Remove from heat and let stand.
Strain spiced vinegar mixture into the tomato sauce. Add salt. Simmer until you reach the desired consistency (about 30 mins). Stir often.
Pour into hot jars and seal. Process in boiling water bath for 10 mins. (Leave a small headspace in jars if doing this).
N.B. I don't remember where this recipe came from so sorry I can't provide a reference.