Recipes from Jeddah, Saudi Arabia, 1966 - 1972
2 quarts tomatoes
1 quart cider vinegar
2 tbsp. salt
2 tbsp. black pepper
1 tbsp. dry mustard
1 heaping tbsp. allspice
Peel 2 quarts of very ripe tomatoes and place in a kettle with remaining ingredients.
Boil for several hours (check it after 2 hours) until thickened, for desired taste and consistency.
Bottle and seal.
You can double this recipe as I did and give lots to other folks. You can also add some red pepper if you like, and some cooks like to throw in chopped onion as well.