Tomato Ketchup

• 6 lbs ripe tomatoes
• ½ lb onions
• ½ lb

Make the spiced vinegar: put the spices into the wine vinegar, bring it to the boil, take it off the heat and leave for two hours, covered. Then strain.

Slice the tomatoes and peel the onions; cook them covered until the tomato skins start to come away. Rub the pulp through a sieve, add sugar, salt, cayenne and paprika. Cook until the sauce thickens, then add the spiced vinegar and wine