• 450 g ripe tomatoes, skinned, deseeded and chopped
  • 2 red chillies, finely diced, seeds removed
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 1 tbsp tomato purée
  • 250 g sugar


  1. 1

    Bubble the tomatoes, chillies, vinegar, lemon juice and tomato purée together in a medium-sized pan for 8-10 minutes. The mixture should be thick enough that when you run a spoon through it, a gap remains in the middle.

  2. 2

    Add the sugar and some seasoning. Stir until the sugar dissolves, then boil rapidly for 5 minutes until thickened, stirring occasionally.

  3. 3

    Pour into a sterilised jar, cover and leave to cool. It will keep for several weeks in the fridge.


    Kitchen secret: sterilise jars and bottles before filling by running through the dishwasher or washing, then drying in a low oven.

Nutritional Details

Each serving provides
  • Energy 113kj 27kcal 1%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 6.5g 7%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 569kj/136kcal

Each serving provides

6.6g carbohydrate 0.2g fibre 0.1g protein

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