Tomato ketchup

Aside from the tomatoes, the key ingredients in ketchup are vinegar, sugar and spices such as cloves and allspice. This is simple to replicate at home and you get much richer-tasting ketchup, not at all like the bright red Tommy K you buy from the shop. in my version, the added sugar is replaced by honey.

MAKES ENOUGH TO FILL A 500ML BOTTLE

• 2 onions, chopped

• 2kg plum tomatoes, chopped

• 2 garlic cloves, chopped

• 2 tbsp tomato puree

• 100ml water

• 150ml apple cider vinegar

• 4 tsp ground allspice

• 1 bay leaf l 4 tsp honey

• Pinch of sea salt

PUT the onions, tomatoes, garlic, tomato puree, water and a good pinch of salt into a large saucepan set over a medium heat. Cook for 45 minutes until the mixture has reduced to a pulp, stirring occasionally. While the tomatoes are cooking, pour the vinegar into a small saucepan with the allspice and bay leaf. Simmer over a low heat for 10 minutes, then take off the heat and set to one side. Blitz the tomato mixture with a stick blender until smooth, then strain through a fine mesh sieve into a clean pan, leaving the tomato skins and seeds behind. Press the back of a spoon around the sieve to help push through as much of the mixture as possible. Pour the vinegar mixture into the pan with the tomatoes and remove the bay leaf, then add the honey and a pinch of salt. Set the pan over a medium heat and cook until the sauce has reduced to a thick, ketchup consistency.

Pour the mixture through a funnel into a sterilised bottle or jar. Seal and cool completely before storing in the fridge. Homemade ketchup will last for about 3 weeks in the fridge.