Twenty ripe medium size tomatoes, two small onions, three green peppers, one tablespoon salt, 3/4 cup sugar, one teaspoon ground cinnamon, one teaspoon ground cloves, one teaspoon ground ginger, 3/4 cup vinegar. Cover the tomatoes with boiling water and remove the skins. Peel the onions, remove the seeds of peppers and chop up fine, add to the tomatoes cut up, and cook gently until tender. Pass through a sieve, return to the saucepan, and add vinegar, sugar, salt, and spices, and cook for 10 to 15 minutes, then bottle in sterilised jars and seal.
Stew until tender ripe tomatoes with one or two shallots cut up fine and a small piece of butter the size of a walnut. If preferred it can be put into a cool oven and cook until tender. Then rub through a sieve, and to every 2 pints of pulp add 2 teaspoons ground ginger, 1 dessertspoon salt, 1 dessertspoon chilli vinegar, and 2 tablespoons white vinegar. Cook till it thickens, stirring frequently to prevent it from burning.