Yet another easy one. Prep takes maybe 10m, though it needs to cook for a few hours after that.
Here’s what we use:
- Tomatoes, 1kg, chopped
- Shallots, 2, diced
- Garlic, 6-8 cloves, diced
- Small, hot dried peppers, 5-6 (like bird’s eyes), freshly ground
- Large, mild/flavoorful dried pepper, 1 (like ancho), freshly ground
- Salt, 20g
- Sugar, 160g (use less if your tomatoes tend to be very sweet)
- Vinegar, 120ml (we like a mix of red wine vinegar with a bit of cider vinegar)
- Black pepper, freshly grated, to taste
- Cloves, 5-8, freshly ground
- Cinnamon, about 1.5cm, freshly ground
- Marmite, 1 tablespoon
Measure everything out first, grinding all of the peppers and spices, chopping the tomatoes, and dicing up the garlic and shallots.
Add it all to a large, heavy pan and bring it all to a quick boil, then reduce the heat to a simmer.
Then let it simmer for about 2 hours, until it gets nice and thick. When it reaches the right consistency, turn the heat off and allow the mixture to cool a bit.
When it is safe to handle, pour it into a blender and pulse on low until the chunky bits are incorporated into a thick paste. Transfer to a glass jar and let it fully cool before use.