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homemade ketchup

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!!

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