400 g can whole peeled tomatoes in juice
½ cup raw sugar
¼ cup cider vinegar
2 tsp Worcestershire sauce
2 tsp smoked paprika
1 tsp ground allspice
Salt and pepper, to season
- Combine all ingredients in a medium saucepan over a medium heat. Cook, stirring regularly, for 30 minutes or until tomatoes have fully softened.
- Puree with a stick blender, then pass through a fine sieve into sterilised jars. 3 Store for up to 3 months unopened or 1 week in the fridge once opened.