Ingredients:
6kg ripe red tomatoes
4 apples (skin on but cores removed)
2 onions
2 TBSP allspice
2 cloves garlic (crushed)
750g white sugar (or substitute about 2 1/2 cups honey)
1/4 cup salt
1 litre malt vinegar

Method:
Wash and chop tomatoes and apples. Chop onions. Place in a large stock pot. Tie allspice and garlic in a muslin bag. Boil all ingredients together slowly for two hours, stirring frequently. Cool, discard muslin bag, and process in batches through a foodmill or food processor. Return to pot, bring back to boil, and if desired simmer a bit longer to thicken further. Bottle into hot, sterilised bottles*

* To sterilise bottles, wash, rinse, then place in cold oven, turn heat to 100C and maintain for at least 30 mins - keep them hot after that until ready to fill. Boil clean metal lids in a pot of water for 5 mins. Can also use Agee jars etc.

Ingredients: (to make a very big pot full - if you don't have a 10L stock pot, then halve this recipe)
Just prepare everything and chuck it in the pot one by one as you go.

• 2.5 kg tomatoes, washed and cut into even-ish chunks
• 1 large marrow, peeled, seeds removed, and grated (I cut it up then use a food processor to grate it - speeds this up a lot! I use the biggest marrow I have - this one was mammoth!)
• 5-6 stalks celery, diced
• 6 onions, diced
• 1 whole garlic bulb, peeled, crushed and roughly chopped
• 2 dessert spoons blackstrap molasses
• 2 TBSP uniodised salt
• 2 TBSP soy sauce
• 1-2 handsful fresh parsley, finely chopped
• 1 handful fresh oregano, remove stalks and chop leaves
• 1-2 handsful nasturtium leaves, washed, stems removed, and fairly finely chopped
• 1/2 cup honey (I used up some older, crystalised honey; still works fine!). Can use sugar instead if you wish.
• 2 cups tomato sauce (use my recipe or your store bought favourite)
• 1/2 cup malt vinegar

Method:
Prepare each item as described above, adding to pot as you go. Give everything a rough stir together. It will seem dry, but as soon as you start to heat it, the tomatoes and marrow will release a lot of moisture. Bring to the boil, stirring frequently. Reduce heat and simmer, uncovered, for 45-60 mins, stirring right to the bottom of the pot often to prevent sticking. Leave to cool. (I often make a pot of this in the evening, and just leave it covered on the stove overnight to cool down - it's no problem). You don't have to cool it completely before you carry on - I just find it convenient to take a break at this stage, and cooler mixes are safer to put through a food processor.

Ladle about half the mixture into a food processor in batches, and blitz until smooth. Recombine blitzed with unblitzed portions (leaving some unblitzed adds texture and interest to the sauce). Return to the boil, simmer 10 mins, then ladle into hot sterile jars and seal. 

Makes 5-6 agee jars full.