• 3 red onions
• 1 kg ripe tomatoes
• 8 cloves garlic
• 2 thumb size pieces of fresh ginger
• 300 g brown sugar
• 250ml red wine vinegar
• 2 tsp chilli flakes

Thinly slice all the vegetable and place in the pot with the rest of the ingredients. Simmer on a medium heat until the tomatoes are broken down. Turn up the heat and cook until the mixture is thick and jammy, (about 20 minutes) stirring often so it doesn’t burn.

Pour into clean jars and seal.