- one and a half kilos of tomatoes, chopped up.
- one clove of garlic, crushed.
- half a leek thinly sliced.
- 1 t mustard seeds.
- 1 cup apple cider vinegar.
- In an old (but clean) stocking, place 4 pimento seeds and 8 cloves. Tie the stocking at both ends. You can use a muslin cloth, but hey, I don't have one of those.
So, I used a slow cooker to do this whilst I was at work. I put all the ingredients in, including the stocking, gave it a stir, turned it on and left it for 8 hours on low. You could add these ingredients to a pot, bring it to the boil and let simmer for an hour. Take out the stocking/ muslin.
Then it's time to play with the blender. I used a hand blender, but you can use what ever blending apparatus you have. Just make sure it comes to a consistency that you like. After all, you are the one that's going to eat it.
In a separate saucepan, bring some water to the boil and add the jars and lids that you wish to put the sauce in. Boil for about 5 minutes. These should now be sterile. Ladle spoonfuls of the sauce into the jars and put the lid on. Leave the finished
product in the cupboard for about a week so that the flavours can infuse. Once you've opened the jar, keep it in the fridge. This is a great way to use up some tomatoes from the veggie patch.