Ingredients

• 2 kg ripe tomatoes sliced
• 150ml spiced vinegar
• 150g sugar
• Pinch cayenne pepper
• Half level teas paprika pepper
• 1 level dessertspoon salt

Instructions

1. I used a pressure cooker for 3 minutes at high pressure, alternatively put tomatoes and vinegar into pan and cook until tender.
2. Add remaining ingredients and simmer in open pan till the required consistency is reached.
3. Bottle in sterile jars whilst hot and cover with jam pot covers and/or hard lids.
4. For a smoother sauce liquidise or rub cooked tomatoes through a sieve.
5. Store in a cool place. (In April I am still using jars made in September)