Tomatoes are in season soon, make the most of them with this homemade tomato ketchup recipe. Makes 500ml.
Preheat the oven to 140°C. Halve 1kg plum tomatoes and lay them on a baking tray lined with baking parchment, with cut surfaces uppermost. Sprinkle with salt and pepper, and bake for two hours.
Add tomatoes and a pinch of ground cinnamon, ground allspice, and cloves, 1tsp coriander seeds, 2tsp freshly grated ginger, 2tsp onion powder, 2tsp paprika, 2tbsp apple cider vinegar, 1tbsp sherry vinegar, 1tbsp honey and 200ml water to a saucepan, and bring to the boil. Then simmer for 30 mins.
Remove from the heat and blend the contents until smooth, then pass the mixture through a fine-mesh sieve (using a spoon to press out as much as you can).
Wash the saucepan and pour the sauce back into it. Bring to the boil again and cook for about 30 mins to reduce to the right consistency. It will get creamier as it cools.
Pour the ketchup into clean, sterilised glass bottles. Store in the fridge.