Tomato ketchup

Method

1. Combine the tomatoes, onion and peppers in a large heavy pan over a medium heat and simmer, stirring occasionally, until very soft.

2. Push through a coarse-mesh sieve and return to the pan with the sugar, vinegar and mustard.

3. Tie the cinnamon, allspice, cloves, mace, celery seeds, black peppercorns, bay leaf and garlic in a square of muslin and drop it into the pan. Bring the mixture to the boil, then reduce to a slow simmer.

4. Season to taste with salt and continue to cook, allowing it to bubble gently, stirring often and carefully, for at least 10-20 minutes, until thoroughly blended and quite thick.

5. You can add 3-4 heaped teaspoons of cornflour to thicken the mixture. Mix the cornflour with a little cold water to form a paste before adding to the mixture.

6. Leave to cool. Remove the muslin bag of spices, then pour the mixture through a funnel into suitable bottles.

Cook's notes
Stored in the fridge this ketchup will keep for a month. If you follow the prescribed procedure for preserves and bottle in properly sterilised jars, it should keep for a year.

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Ingredients

1.5kg ripe tomatoes, coarsely chopped
2 Onions, sliced
1/2 large red pepper, seeds and white filament removed, chopped
40g soft brown sugar
125ml Cider vinegar
1 tsp prepared English mustard
large piece cinnamon stick
1 tsp whole allspice
1 tsp whole Cloves
1 tsp blade mace
1 tsp celery seeds
1 tsp Black peppercorns
1 bay leaf
1/2 clove garlic
Paprika, to taste (optional)
3-4 cornflour

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