1kg onions peeled and sliced
4 tbsp olive oil
125g castor sugar
350ml white vinegar
3 cloves garlic, crushed
2 tbsp tomato puree
2 pinches of cayenne pepper and salt and pepper to taste
Saute onions and oil until soft.
Add remaining ingredients, bring to the boil, reduce heat and simmer gently for an hour or until mixture has reached a jam consistency.
Remove from heat, pour off any surplus oil and put into hot sterilised jars and seal.
Store in a cool cupboard and best used within 3 months.