SPAGHETTI IN A BOTTLE

3 kg ripe plum tomatoes, skin removed (or 6 tins peeled tomatoes, chopped)

Oil for frying500 g onions, peeled, halved and sliced

6 cloves of garlic, chopped

1 cm fresh ginger, chopped

4 bay leaves

15 ml salt

30 ml mild curry powder

10 ml ground cumin

2 red chillies, chopped

125 ml sweet chilli sauce

1 cassia stick

1 kg baby tomatoes

80 ml fresh coriander, chopped

1 kg spaghetti, cooked al dente

Heat oil in a large saucepan and stir-fry the onions, garlic and ginger until soft. Mix the remaining ingredients except the baby tomatoes, coriander and spaghetti.

Add to the onions together with the chopped tomatoes. Simmer until sauce is fragrant and thick. Add the baby tomatoes and coriander. Bring to the boil, then remove from heat. Add the cooked spaghetti to the sauce. Roll a sturdy piece of cardboard or plastic into a funnel to fill the jars with.

Spoon the hot mixture into sterilized, piping hot jars and seal.

Keep on a shelf but refrigerate after opening.

Variation

Use slow roasted cherry tomatoes (page 16) instead of the fresh tomatoes.

Discover more of Antoinette's delicious recipes in Life on a Table

To order your copy contact Bonn Nortje at venture Publications: bonn@venture.com.na