3 large onions - chopped
Splash of olive oil
1.25kg (3lbs) ripe tomatoes, skinned and chopped
150 ml (5 fl oz) cider vinegar
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon black pepper
Place the onions and oil in a large saucepan and soften the onions without drowning them. Add tomatoes and all other ingredients and bring to the boil. Allow to simmer for 20 minutes, stirring occasionally. Put through a blender or food mill to smooth the sauce. Check the taste, you might need to add more seasoning. Return to the saucepan and bring to the boil again. Pour into two 500ml (½ quart) jars and process.
BEETROOT FOR SALADS (Unprocessed)
Boil four medium sized beetroots until they are tender. Leave a small portion of the green top on. Drain and set aside. Make up a portion of the Spiced Vinegar for Pickles or the Strong Spiced Vinegar (according to your own taste) in the previous post.
When the beetroots have cooled enough, cut off the tops and bottoms and slip the skins off with your fingers. Slice the beetroots and layer them in a jar. Pour over the prepared vinegar and put the tops on the jars.
This will keep in the fridge for 6 weeks.
ROSELLA JAM AND CORDIAL RECIPES HERE