- 2.5kg tomatoes, blanched, skin removed, chopped
- 1 onion
- 160g caster sugar
- 160g brown sugar
- Pinch each salt and pepper
- 2 tsp. pickling spice
- 1 tsp. smoked paprika
- 275ml red wine vinegar
- Oil to fry
Finely chop the onion. Fry in a big saucepan with the tomatoes for around 20 minutes until they've broken down and have formed a thick pulp.
Stir in the caster sugar, brown sugar, salt, pepper, pickling spice, paprika and red wine vinegar.
Cook slowly and gently for up to an hour until thickened and chutney-like. Spoon into sterilised jars.