Roasted tomato ketchup

When the greengrocer is selling bags of overripe tomatoes at bargain prices, it’s the perfect moment to make a stash of ketchup.

MAKES ABOUT 1.5 LITRES INGREDIENTS

225g banana shallots or onions, finely chopped

1 stick of celery, chopped (about 40g)

2 garlic cloves, sliced

3 tbsp paprika (mild not hot) A grating of nutmeg

1 tsp salt

1 tbsp olive oil

1kg very ripe tomatoes, quartered 100g soft brown sugar 180ml cider vinegar, or as needed

METHOD

Preheat the oven to 180C/160C fan/Gas 4.

Spread the shallot or onion, celery and garlic out in a large baking tray and toss with the paprika, nutmeg, salt and oil.

Tumble the tomatoes on top. Roast for 60 minutes, stirring a couple of times while it cooks.

Meanwhile, put the sugar and vinegar in a small pan. Heat gently until the sugar dissolves, then boil hard until reduced to about 5 tbsp.

Remove the tray of tomatoes from the oven and stir in the vinegar.

Allow to cool slightly then purée in a blender. Sieve the mixture if you feel it needs it, taste and add salt or a splash more vinegar if you like. It should be thick enough that a spoonful placed on a plate holds its shape and doesn’t leak liquid. If it is too thin, put it in a pan and boil, stirring until the consistency is right for you.

Pour into sterilised jars or bottles, cool and store in the fridge for up to a month or freeze in airtight plastic boxes for up to a year.

HOW TO MAKE STOVE-TOP TOMATO KETCHUP

Instead of roasting the vegetables, heat the oil in a large pan and add the shallot or onion and the salt. Cook gently for 10 minutes until very soft and starting to smell caramelised.

Add the celery and garlic and cook for five more minutes. Add the tomatoes, raise the heat and cook for 10-15 minutes until collapsed and pulpy, stirring often so it doesn’t burn.

Stir in paprika and a grating of nutmeg, and prepare and add the vinegar solution as before, then continue with the blending method.