500 gms of ripe tomatoes
One tin of whole peeled tomatoes
5 cloves of garlic
a few sprigs of thyme
2 red chillies
half a cup of brown sugar
half a cup of red wine vinegar
1 teaspoon of mustard powder
1 teaspoon of allspice
half a cup of water
Pre-heat the oven to 150 degrees and add the fresh tomatoes, garlic cloves (whole), thyme and a sprinkle of salt and pepper to a roasting dish. Bake for 1.5 hours until the tomatoes and garlic are soft.
Remove from oven and put the tomatoes, some of the thyme into a saucepan. squeeze the soft garlic out of the skin into the saucepan. Add the rest of the ingredients
Bring the saucepan to the boil then lower to a simmer. Simmer until the sauce has the consistency you like. Blend with a stick blender if the tomatoes have not broken down as much as you would like.
Pour into glass jars. This will keep in the fridge for around 1 week.