2 3/4 kg of large, ripe tomatoes, peeled, seedless, and chopped
2 tablespoons of sugar
1 1/2 cups of all-purpose flour
1 1/3 cups of vinegar
4 sticks of cinnamon (8 cm) tied in a cloth bag
1 tablespoon of whole cloves tied in a cloth bag
1 teaspoon of curry
2 3/4 kg of large, ripe tomatoes, peeled, seedless, and chopped
2 tablespoons of sugar
1 1/2 cups of all-purpose flour
1 1/3 cups of vinegar
4 sticks of cinnamon (8 cm) tied in a cloth bag
1 tablespoon of whole cloves tied in a cloth bag
1 teaspoon of curry
Boil the tomatoes, stirring frequently for 45 minutes
To prevent them from burning or sticking to the bottom, use an asbestos plate under the pot
Add the sugar, flour, and spices
Continue cooking the mixture slowly until it has a consistency like ketchup
Stir constantly, as the sauce burns easily
Remove the cloth bags and pour the hot sauce into warm jars, leaving a 1 cm gap at the top
Process half-liter and one-quarter liter jars for 10 minutes in boiling water
Make 3 one-quarter liter jars.
