Every few years I make sauce. As a solo dweller it takes me that long to get through a batch. I make a few different sauces but I am always partial to this gutsy fairly traditional brown sauce. My Londoner grandfather was team HP and the iconic bottle with the parliament buildings was always on the sideboard. I did find out recently that HP was from Nottingham rather than London. Alfred rolled in his grave.
The important elements here are malt vinegar, the sauce should have acidic bite, none of your posh smooth vinegars thank you very much, heavy spicing and low-ish sugar content. I use all fresh tomatoes if the garden is teaming with them but if not the tinned toms make for a more economic option than buying all fresh. Breakfasts galore await!  

2.4kg tinned toms

1kg fresh toms

2 cooking apples

250g prunes

400g dates

400g sultanas

1 head of garlic

4 onions

4 chilli pepper

1L malt vinegar

300g brown sugar

200g tamarind pulp

4 tbsp. salt

2 tbsp. smoked paprika

2 tbsp. fennel seed

2 tbsp. coriander seed

1 tbsp. clove powder

1 tbsp. mace powder

1 tbsp. ground pepper

Cut or food process dried fruit, apples, chilli, onions, garlic and tomatoes. Simmer all ingredients together until fruit is soft. Food process and put through a sieve. Simmer again for 1 hour. Taste test and adjust balance with more sugar/salt/vinegar as needed. Bottle.