150mlvinegar(from your jar of roasted red peppers-if following our meal planner)
1tblspgaram masala
salt and pepperto taste
2clovesgarliccrushed
Instructions
Cut the tomatoes into pieces in the tin, using your knife against the side of your tin.
Use the liquor from your jar of roasted red peppers if following our meal planner, about 150ml. If not following the monthly plan, use white wine vinegar, not malt vinegar as it would be too strong
Tip the tomatoes and all your other ingredients into a heavy bottomed metal sauce pan and cook on a medium heat for approximately 35 mins. Pour into a sterilised jar, keep in the fridge for around 6 weeks.