Ingredients

• 1lb of onions, sliced  (I used mixed red and white)
• 4 big cloves of garlic chopped and then crushed with a knife
• 4lb of tomatoes (roughly quartered or chopped depending on size)
• 6 tsp ground cumin
• 6 tsp ground coriander
• 6 large pinches of chilli powder
• 250 grms Passata or 4 tbsp of tomato puree

These weights and measures are approximate, except the spices - be careful with them

Method

In a jam making big pan put the oil, onions, and garlic cooking them until just soft.

Add the tomatoes and cook them until they start looking mushy, then add the cumin, coriander and chilli powder, sprinkling it over and stirring well, lastly add the Passata (I had run out of tomato puree, which I was going to use to thicken it, but it doesn’t matter which you use.)

Cook it so that it is gently simmering for about half an hour in total until it is a lovely thick creamy texture.

Some of the onions I left thicker to give it a bit of bite.

Notes:

If you are not sure how spicy you would like it, add 4 teaspoons each of the cumin and coriander and 4 pinches of chilli powder, allow the spices to infuse (5 mins), then taste.

My husband reckons my recipe is mild to medium, but to my taste buds it is medium! Try adding roasted peppers - or green beans sliced small. They work well too.