Summary

Ingredients

• 2 kg tomato (s), (vine tomatoes) fresh
• 250 g onion (s), diced (weihed after peelin!)
• 100 g suar
• 1 tablespoon vinegar, brandy
• 2 teaspoons salt
• 2 teaspoons Dijon mustard
• 1 tablespoon pesto rosso
• 3 teaspoon vegetable stock, instant
• 1 teaspoon pepper, white, ground
• 0.5 teaspoon ½ ginger powder
• 0.5 teaspoon ½ allspice, ground
• 4 teaspoons curry powder
• 2 teaspoons paprika powder
• 2 teaspoons basil
• 2 teaspoons oregano

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Instructions

1. Remove the tomatoes from the panicles and wash carefully. Then cut into pieces and remove the stems. After peeling, weigh the onions again (250g) then chop or cut into small cubes.
2. Put everything in a large, tall saucepan with a thick bottom. Then we add the vinegar, the sugar, the salt and let it boil. After the tomatoes start to cook, we add the ginger and allspice. To compensate for the sugar, add the vegetable stock to the pot. After approx. 45 minutes the tomatoes and onions are boiled down and you pass the mixture through a sieve. We now continue to cook the tomato mass obtained so that a homogeneous mass is created. The now simmering tomato mixture is seasoned with the mustard, the pesto, the curry and the paprika. Shortly before the end, before the mixture is ready, add basil and oregano. These can of course also be used fresh. Please only shortly before the end of the cooking process, otherwise the basil will become bitter. Now pour the mixture into jars that have been rinsed with hot water and seal. Let it rest for 14 days so that it can develop its full aroma.