400g can whole peeled tomatoes
1⁄2 cup raw sugar
1⁄4 cup cider vinegar
2 tsp Worcestershire sauce
2 tsp smoked paprika
1 tsp ground allspice
Sea-salt flakes and freshly ground white pepper, to season
Combine all ingredients in a medium saucepan over a medium heat. Cook, stirring regularly, for 30 minutes or until tomatoes have fully softened.
Puree with a stick blender, then pass through a fine sieve into sterilised jars.
Store for up to 3 months unopened or 1 week in the fridge once opened.