(Makes about 750g)

1kg ripe tomatoes, skinned and roughly chopped
1 large mild white onion, peeled and diced
Cloves of a whole head of garlic, peeled and sliced
1 fresh red chilli, halved, seeds discarded and thinly sliced
6 cardamom pods, cracked
6 cloves
250g sugar
250ml vinegar
1tsp Gozo sea salt

Put all the ingredients in a large, non-reactive saucepan and bring to the boil. Simmer for about an hour until the mixture thickens to a pulpy consistency, stirring from time to time to stop the mixture from sticking. Remove from heat and allow to cool. Stir and then spoon into hot, sterilised jars, seal and label.