To make the cold brew coffee you'll need ground coffee, filtered water, an airtight container and a cafetiere. Put 200g of coffee in the airtight container with 1 litre of filtered water. Stir the mixture 10 times and after a couple of minutes the coffee should float on the top. Stir for another minute and seal the container. Leave it in the fridge for 16 hours. Filter the cold brew coffee twice with the cafetiere.
Pre-heat the oven to 200°C (180°C fan). Place all the tomatoes, with the vine still attached, on to a baking tray. Season with salt, pepper and olive oil and then cook until the skins have blackened a little.
Press the tomatoes through a sieve into a medium-sized pan. Keep pressing through until all of the flesh has come through. Once you have a puree consistency stir through the brown sugar and the vinegar and gently simmer. Put all the spices and the garlic into a piece of muslin cloth and tie the top. Add it to the mixture, stirring regularly. After 20 minutes remove the muslin and continue cooking for a further 10 minutes.
Add the cold brew coffee and cook for 10 more minutes before allowing to cool. Once cool transfer to a sterilised bottle or jar.