|4 pounds||Tomato washed and quartered|
|3||Onion small, minced|
|1 cup||Brown sugar|
|1 cup||Cider vinegar|
In a pot simmer the tomatoes for 30 minutes to reduce to a pulp; put through a sieve or the fine disc of a food mill to remove the skins and seeds.
In a pot combine the tomato pulp, onions, and the remaining ingredients and simmer for 1½ hours, until medium thick, and reduced by half, stirring frequently.
Cool and refrigerate, oir preserve according to proper canning techniques. From: NANNY'S TEXAS TABLE - TEXAS COUNTRY COOKING AT THE
HOUGHTON RANCH by Larry Ross, Simon and Schuster, New York. 1987. ISBN 0-671-62534-9 Posted by: Karin Brewer, Cooking Echo, 12/92
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