Tomato sauce

1. In a large bowl, place tomatoes, sugar, vinegar, mustard, star anise, crushed chillies, cinnamon and cloves; stir to combine.
2. Cook, covered, on HIGH for 20 minutes, or until tomatoes have turned pulpy. Stir twice during cooking time.
3. Pour mixture into a food processor and process until smooth. Place a fine sieve over a clean bowl and press tomato mixture through; discard seeds and skin.
4. Blend cornflour with a little water into a smooth paste. Stir into tomato sauce. Cook on HIGH for 8 to 10 minutes, until sauce boils and thickens, stirring occasionally.
5. Sterilise three 250 ml jars and lids by placing them in boiling water for 10 minutes. Pour the sauce into the jars. Cover with lids. Store in the refrigerator for up to three weeks.