Step 1

Place tomato and onion in a large saucepan over medium-low heat. Cover and bring to the boil, stirring often. Reduce heat to low. Simmer, covered, stirring occasionally, for 1 hour or until the tomato breaks down and is tender. Set aside for 10 minutes to cool.

Step 2

Meanwhile, wrap the peppercorns, cloves and pickling spices in a 10cm piece of muslin and tie with unwaxed kitchen string to enclose.

Step 3

Use a stick blender to blend tomato mixture until a coarse puree forms. Strain through a fine sieve into a large bowl, in batches, pressing to extract as much liquid as possible. Discard solids.

Step 4

Return the tomato puree to a large, clean saucepan over medium-low heat. Stir in the sugar, vinegar, salt, cayenne pepper and spice pouch for 6 minutes or until sugar dissolves. Bring to a simmer, stirring often. Reduce heat to low. Simmer, stirring often, for 2 hours or until the sauce reduces and thickens.

Step 5

Ladle the hot sauce into five 250ml (1 cup) tomato sauce bottles. Seal. Store in a cool, dark place out of direct sunlight until ready to use. Once opened, store in the fridge.