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Homemade ketchup

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Serve: Makes 1 litre/1¾ pints
Dietary: Dairy-free Egg-free Nut-free Pregnancy-friendly Vegan Vegetarian

Homemade ketchup is easy to make and so much fresher and tastier than the shop-bought version.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

100ml/3½fl oz olive oil
1 onion, finely chopped
6 large garlic cloves, chopped
1 red chilli, chopped
1 red pepper, seeds removed and diced
1 apple, peeled, cored and diced
1.5kg/3lb 5oz plum tomatoes, chopped
1 tsp allspice
2 tsp celery salt
50g/1¾oz caster sugar
100ml/3½fl oz cider vinegar
salt and freshly ground black pepper

Method

Preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil in a large frying pan and sweat the onion, garlic, chilli, pepper, apple and tomatoes for 20 minutes. Add the allspice, celery salt, sugar, vinegar and 1 teaspoon of black pepper and cook for a few more minutes.
Put the pan into the oven and cook until browning and blistered.
Transfer to a food processor or blender and blend well and through a sieve. Taste and season with salt and pepper if preferred. Place in sterilized, sealed containers in the fridge and use within 1 week.