Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Tomato washed and quartered |
| 3 \N | Onion small, minced |
| ½ tablespoon | Salt |
| ½ tablespoon | Pepper |
| ½ tablespoon | Ginger |
| ½ tablespoon | Allspice |
| 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