- 1.5kg ripe tomatoes
- 3 tablespoons olive oil
- 2 coarsley grated brown onions
- 2 crushed garlic cloves
- 1 teaspoon ground ginger
- 1 cinammon stick
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground saffron threads
- 3 tablespoons tomato paste
- 2 tablespoons honey
- 3 teaspoons cinnamon
Makes 625m (2 1/2 cups)
- Halve the tomatoes crossways and squeeze out the seeds.
- Coarsley grate the tomatoes into a bowl down to their skin.
- Discard the skin and set the grated tomato aside.
- Heat the olive oil in a heavy based saucepan over low heat and add the onion.
- Cook for 5 minutes and then stir in the garlic, ginger, cinnamon stick and pepper. Cook for 1 minute.
- Add the saffron, together with the tomato paste, tomatoes and 1/2 a teaspoon of salt.
- Simmer uncovered over medium heat for 45 to 50 minutes or until most of the liquid evaporates.
- Be sure to stir often as the sauce starts to thicken to prevent it from sticking to the bottom of the pan.
- When the oil begins to separate, stir in the honey and ground cinnamon and cook over low heat for 2 minutes.
- Adjust the seasoning with salt if necessary.
Note: Can be stored in a clean, sealed jar in the fridge for up to 1 week.