Heat oven to 150°C. Roughly chop 2kg tomatoes. Heat ¼ cup olive oil in a large frying pan over high heat. Add tomatoes, season with salt and bring to a boil. Cook, stirring, until soft, about 8 minutes. Pass tomatoes through a fine sieve. Grease a rimmed baking sheet with olive oil and spread tomato purée over sheet. Bake, using a spatula to turn the purée over occasionally, until most of the water evaporates, about 3 hours. Reduce heat to 120°C; cook until thick, another 20–25 minutes. Store in fridge for up to 1 month or in freezer for up to 6 months.
OLD STYLE KETCHUP
The trick to this recipe is to roast the tomatoes for depth of flavour and a thick texture. Use mid-sized tomatoes such as ’Gardener‘s Delight‘ or ’Moneymaker‘.
Ingredients • 1½ kg tomatoes • sea salt • 1 tablespoon olive oil • ½ cup brown sugar • 2 cloves garlic, finely chopped
• 1 medium onion, finely diced • 200g tomato concentrate • 1 cup cider vinegar • pinch of cayenne pepper
Halve the tomatoes and place in a roasting pan cut-side up. Sprinkle with salt and drizzle with olive oil. Roast for 40 minutes at 180°C until cooked. Cool completely. Transfer to a food processor or blender and blitz until smooth. Warm brown sugar in a heavy-based saucepan for 1 minute over a low heat. Add garlic and onion. Cook for a further minute, then pour in the tomatoes and add tomato concentrate. Bring to the boil, then add cider vinegar, reduce the heat and simmer until the sauce has thickened to the desired consistency. Add a pinch of cayenne pepper, or more if you like it spicier, then strain the hot sauce through a sieve or coarse muslin. Decant into hot, sterilised bottles and seal immediately. Allow the flavours to develop over a couple of weeks before opening.