I use this recipe on pizzas, quesedillas, pasta or to have as a dip.
2 tbsp olive oil
225g (8oz) onions, peeled and roughly chopped
600g (1lb 6oz) tomatoes, roughly chopped (no need to peel)
2 garlic cloves, peeled and crushed
75ml (2 3/4 oz) white wine vinegar
75g (3oz) sugar
2 tsp dijon mustard
1/2 tsp allspice
1/2 tsp salt
1/2 tsp ground black pepper
Heat the olive oil in a saucepan, add onions and toss in a medium heat until cooked and a little golden. Add the rest of the ingredients and simmer with the lid on for about 30 minutes, until very soft.
Remove from the heat and whiz in a liquidizer or food processor. Pour through a sieve into a clean saucepan and simmer, uncovered and stirring regularly, for another 30 minutes, or until the mixture thickens.
Pour into sterilised jars. This will keep for a long time if you jar it up right. This is a Rachel Allen recipe.