Updated: Jul 18, 2020
So much better than shop bought, fabulous as a present, delicious with chips.
6 whole beef tomatoes
2 tsp Worcestershire sauce *
2 tsp paprika
1/2 tsp salt
2 tsp sugar (use honey or maple syrup if you’re not happy with the sugar)
2 tsp cornflour
2 tsp water
Pre-heat oven to 180°C degrees fan. Place the whole tomatoes on a baking tray and pierce the skin a few times. Roast for 25-30 minutes until soft and beginning to caramelise.
Using a high speed blender blitz until smooth. I use a Vitamix however a Nutri-Bullet will work fine but you may want to strain it if it's not totally smooth.
Place in a small saucepan on a medium heat and add the Worcestershire sauce, paprika, salt and sugar, mix thoroughly. In a separate cup or small bowl combine the cornflour and water until lump free and add to the tomatoes. Mix and leave to thicken for 20-30 minutes, keep an eye on it though as it will bubble and spit. Taste the ketchup and check you are happy with the flavour.
Leave to cool and decant in a jam jar or recycled ketchup bottle. It will last for a month in the fridge.
*contains anchovies - vegan recipe coming soon!!