Chilli & Tomato Ketchup

The ketchup can be put into preserving bottles, or it freezes well in small containers, so you could have a stream of ketchup throughout the winter months!

3 small Shallots

A couple of sprigs of Thyme

4 cloves of Garlic

4 medium/hot Red Chillies (deseeded and finely sliced)

3 Bay Leaves

1kg ripe Tomatoes (roughly chopped)

100ml Cider Vinegar

7g Sea Salt

40g soft Brown Sugar

Put all the ingredients into a medium-sized pan, cover with a lid and bring to a gentle simmer. Simmer for 40 minutes, stirring occaisonally. Remove the lid and continue to simmer for 1 hour- 1 hour 20 minutes, until the mixture has thickened and turned a deep rich red.

Remove from the heat and cool slightly.

Pour the mixture into a food processor and blend until smooth.

Place a sieve over a bowl and pour the ketchup into the sieve. Using a spatula gently work the ketchup through the sieve, leaving the seeds and tomato skins inside the sieve.

Leave the ketchup to cool. Adjust the seasoning to suit your tastes with salt, black pepper, sugar or vinegar.

Delicious with home-made onion rings!