Ingredients

4 tbsp	olive oil
2	brown onions
8	cloves garlic
2 kg	ripe tomatoes
1 tsp	cumin powder
2 tbsp	paprika
1	cinnamon stick (or 2 tsp powdered)
4	bay leaves dried
3 tbsp	malt vinegar
2 tbsp	brown sugar
	water to cover
	salt
	pepper

Equipment

• large saucepan
• jars or bottles for storing

Method

1. dice onions and garlic, quarter and peel tomatoes (peeling is not strictly necessary)
2. add olive oil onions and garlic to pan and saute until transparent
3. add everything else to pan with enough water to ensure everything is covered
4. bring to the boil stirring every few minutes
5. reduce heat and cook for about 2 hours stirring every 15 minutes or so to prevent sticking
6. season to taste
7. pour hot into sterilized storage containers

Notes

Use within 3 months. Will keep about 1 week in the fridge when opened

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