Ingredients

1 whole head garlic, peeled & chopped

One 2-inch piece of fresh ginger (1 inch by 1 inch), peeled and chopped

1-1/2 cups red wine vinegar

2 pounds fresh skinned tomatoes (or 1 pound and 12 ounces canned whole tomatoes)

1-1/2 cups granulated sugar

1-1/2 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper (depending on how hot you like it)

2 Tablespoons golden raisins

2 Tablespoons blanched slivered almonds

Put the garlic, ginger and 1/2 cup of vinegar in the food processor and process until smooth. In a large, heavy-bottomed pot, place the tomatoes (and juice from the can if using canned tomatoes) and the rest of the vinegar, sugar, salt, cayenne. Bring to a boil. Add the puree from the food processor and simmer uncovered for about 2 to 3 hours until it thickens and a film clings to a spoon when dipped. Stir occasionally at first and more frequently later as it thickens. You may need to lower the heat as the liquid diminishes. Add almonds and raisins. Simmer, stirring another 5 minutes. Turn off the heat and let cool. It should be as thick as honey. Bottle in clean containers, and refrigerate. Must be kept in the refrigerator. Good indefinitely. Makes about 2 cups.

This is great served with cream cheese and crackers.

• Llewellyn Lodge on VirtualCities.com
• A B&B at Llewellyn Lodge Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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