- 1kg of ripe tomatoes
- 25g butter
- 4 onions diced
- 2tsp of fennel seeds
- 2tsp of coriander seeds
- 4 cloves
- 2 thumb sized ginger
- 4 cloves of garlic
- 1-2 chili
- pepper/salt
- 1L of tinned tomatoes
- 250ml of red wine vinegar
- 8tbs of raw sugar
- 2tbs paprika
- 4tbs Worcestershire sauce
- handful of basil

Fry onion in butter in the pan for about 15 minutes to sweeten
In a pestle and mortar, bash together the fennel seeds, coriander seeds and cloves.
Add the ginger, garlic, and chili to the pan.
Shake the herb mix into the pan also. Add a pinch of salt and pepper and paprika.
Add the tomatoes, and the finely chopped stalks of the basil.
Add the tinned tomatoes along with the red wine vinegar and raw sugar. Cook on medium-low heat for 30 minutes till it’s shiny.
Turn the heat off, and stir chopped basil leaves in.
Blend the mixture in portions, pour through a sieve.
Add Worcestershire sauce and mix.
Bottle in sterilized bottles.