Tomato Ketchup

Tomato Ketchup

makes ~700ml, keeps 1 month

Ingredients

Makes ~700ml

tinned tomatoes  800g
onion            150g
garlic           2 cloves
fresh ginger     10g
tomato paste     30g
brown sugar      60g
cider vinegar    60g
olive oil        15g
ground allspice  1g
salt             to taste
black pepper     to taste

Use whole tinned tomatoes, not passata. They have better flavour and less wateriness.
Taste as you go and adjust the sugar and vinegar balance to your liking.

Recipe

1. Heat the oil in a saucepan over medium heat. Add the sliced onion and cook for 8 minutes until softened and lightly golden.

2. Add the chopped garlic, ginger and allspice. Cook for 2 minutes.

3. Add the tomato paste and stir for 2 minutes until it darkens slightly.

4. Add the tinned tomatoes, sugar, vinegar, salt and pepper. Break up the tomatoes. Bring to a boil, then reduce to a low simmer.

5. Cook uncovered for 20-25 minutes, stirring occasionally, until thick and glossy.

6. Blend until completely smooth. Pass through a fine sieve for an ultra-smooth result.

7. Taste and adjust. Cool completely, then bottle. Keeps refrigerated for up to 1 month.