1. Peel the tomatoes by dropping them in boiling water for a minute and then removing them to cold water: Take off the tomato skins and chop the tomatoes. 2. Puree the tomatoes, then press through a sieve or food mill, extracting all the liquid. Discard the remaining pulp. 3. Heat olive oil in a large heavy saucepan over meadium-low heat. 4. Add onions and cook until they are browning, about 8-10 minutes. 5. Add the red peppers and stir, then cover and reduce heat to low for 10 minutes. 6. Add vinegar and bring to a simmer. Simmer, uncovered, until the vinegar is reduced by half. About 20 - 30 minutes. 7. Add tomato to the pepper mixture, add 1 cup of sugar, and then add the raisins, garlic, ginger, salt, pepper, allspice, and chili peppers. 8. Cover and cook for an hour. 9. Uncover, and continue cooking, until the pickle thickens to a spreadable consistency. Up to two hours. 10. Taste and add the additional 1/2 cup of sugar if needed. 11. Ladle into hot sterilized jars. 12. Let cool and cover with clean lids. 13. Refrigerate for up to 6 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
