Curry Sauce

Ingredients:
[ ] 1 kg tomatoes
[ ] 250 grams red onions, finely diced
[ ] ½ tablespoon salt
[ ] 125 ml balsamic vinegar
[ ] ½ cup of honey
[ ] 2¼ teaspoons tapioca flour
[ ] 1 teaspoon medium curry
[ ] ½ tablespoon mustard powder
[ ] 1½ tablespoons cold water

Method:
[ ] Place the tomatoes in a large bowl and cover with boiling water. Leave for approximately 3 minutes, or until the skins begin to loosen, then drain and peel
[ ] Roughly chop the peeled tomatoes and place them in a large pot
[ ] Sprinkle the salt over the tomatoes and leave to stand for approximately 20 minutes, allowing them to release some of their liquid
[ ] Drain off most of the excess liquid and add the tomatoes to a lightly oiled pot
[ ] Add the red onions, honey and balsamic vinegar
[ ] Bring to a boil, then reduce the heat and simmer for approximately 20 minutes, stirring occasionally, until the tomatoes have broken down and the onions are soft
[ ] In a small bowl, mix the tapioca flour, curry powder and mustard powder with the water until smooth and lump-free
[ ] Stir the tapioca mixture into the tomato mixture
[ ] Stir continuously for 2 minutes, until slightly thickened
[ ] Spoon the curry sauce into clean, sterilised jars while still hot and seal immediately