Ingredients:
- 2¼ kg Roma tomatoes
- 600ml red wine vinegar
- 350g sugar
- 1 ginger, thinly sliced
- 1 cinnamon stick
- 150g biltong, carved
- 3 onions, sliced
- 6 g salt
Method
- Blanch the tomatoes and remove the peel.
- Cut it into small pieces.
- Fry the onions and ginger together for 3 minutes.
- Add the tomatoes, sugar, cinnamon, salt and vinegar, and simmer for 15 minutes.
- Bake the biltong in the oven at 140 degrees for 10 minutes until crisp.
- Sift the tomato mixture and put the liquid back to the stove.
- Cook for 10 minutes until a syrupy texture forms.
- Add the tomato pieces again to the sauce.
- Chop the biltong into small pieces and add to the above.
- Cook for another 10 minutes.
- Remove and add into sterilized bottles.
Enjoy / Eet Lekker
Info: RSG http://www.rsg.co.za/resepte
