The idea here is to reduce the tomatoes and garlic to a nice gooey sludgy paste. Serve with grilled lamb, chicken, cold meats and shepherd’s pie.
Combine all ingredients in a large non-reactive pot. Stir occasionally as you bring to the boil. Reduce heat slightly and cook over medium heat at a slow boil, stirring occasionally to save it from sticking, 45 minutes to 1 hour, or until liquid is reduced. Allow to cool for 10 minutes, then pour into hot, sterilised jars (straight from the dishwasher is a neat idea) and cover. Leave for 3 weeks before opening, and store in refrigerator after opening.
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