Makes approximately three 500 ml bottles and will keep for up to three months. Once opened refrigerate and use within a month.
1.5kg ripe tomatoes, roughly chopped
3 medium onions, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
2 bay leaves
1 tbsp smoked paprika
500g apple cider vinegar or red wine vinegar
500g granulated sugar plus extra to sweeten if necessary
Add all the ingredients to a large pan and stir thoroughly.
Once mixed, place on a high heat uncovered and bring to the boil.
Turn down the heat and simmer for up to three hours or until the ingredients are thick and syrupy.
Remove from the heat and leave to cool. Once cooled remove the bay leaves from the ketchup and blitz in a blender, food processor or by using a stick blender.
At this stage you can either:
a) run the ingredients through a sieve to remove any seeds or other ingredients that haven’t been blitzed before transferring into sterilised bottles or jars, or
b) transfer the ketchup straight into sterilised bottles or jars. Only use this option if your ketchup has had a thorough blitz and is almost completely smooth.
You can use other spices instead of smoked paprika. Replace with a pinch of cayenne pepper or 1/2 teaspoon of chilli flakes.
Serve with a homemade burger and potato wedges.