- 4 TOMATOES, peeled and chopped
- 2 ONIONS, chopped
- 2 CLOVES
- 1 TBSP BROWN SUGAR
- 1 TBSP MUSTARD
- 2 TBSP TOMATO PUREE
- 1 TBSP VINEGAR
- 100 GRAM BUTTER, soft
- 2 CLOVES GARLIC, CRUSHED
- 1 TBSP LEMON JUICE
- 1/2 TSP SALT
- 1/2 TSP FRESH MILLED PEPPER
- PARSLEY, chopped
Fry the onions with the cloves. Add sugar, mustard, tomato puree, vinegar, and 100 gram water and cook 5 minutes. Add the tomatoes and cook for 20 minutes more. Take out the coves.Puree the sauce in the blender.
Mix all the ingredients. Serve on toasted bread or French bread as a side dish or with barbecue.
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