140g granulated sugar
1 tsp salt
1/2 tsp whole mustard seeds
1/4 tsp freshly ground pepper
115 ml red wine vinegar
115ml white wine vinegar
450g ripe tomatoes peeled and coarsely chopped
1 bunch scallions including green parts

In a non-reactive saucepan, combine the sugar, salt, mustard seeds, and pepper. Stir in both vinegar's and bring to the boil. Add the tomatoes and scallions. Simmer gently, uncovered for about an hour or until the mixture has thickened to a liquid jam consistency. Cool and ut into sterilized jars. Should last for a couple of weeks in the fridge.