Serves
12-16

Preparation

10min

Cooking

55min

Skill level

Mid
By
Average: 3 (111 votes)
Yum

Ingredients

  • 1.5 kg roughly chopped ripe tomatoes
  • 6 eschalots, chopped
  • 4 long red chillies, seeded, sliced into long strips
  • 3 red bird’s-eye chillies, finely chopped
  • 10 garlic cloves, finely chopped
  • 125 ml (½ cup) white vinegar
  • 330 g (1½ cups firmly packed) brown sugar
  • 4 cloves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Will keep refrigerated for up to 3 weeks.

Makes 4 cups

Place all ingredients in a pan over medium heat. Cook, stirring, for 10 minutes or until tomatoes soften and sugar dissolves.

Reduce heat to low and cook for a further 45 minutes or until thickened. Season with salt and pepper. Pour into sterilised jars. Use in sandwiches, on grilled meats or as a dipping sauce.

 

Photography by Brett Stevens