2.5kg very ripe tomatoes

250grams white grape juice concentrate

900 grams sugar

3.5 litres water

2 tsp citric acid

0.5 tsp tannin

1 Campden tablet

Yeast nutrient

General purpose yeast

Mash the tomatoes and add 3 litres boiling water. Allow to cool then add the grape juice, citric acid, tannin, yeast nutrient and yeast. Ferment for 5 days pressing down the cap twice daily. Strain out solids and put into fermentation jar, add sugar, top up with water, add airlock, ferment to dryness