Ingredients
800g (2 cans) whole peeled tomatoes
250 ml apple cider vinegar
80g brown sugar or honey
2 tsp onion powder
2 tsp garlic powder
2 tsp salt
1⁄2 tsp ground allspice
1⁄2 tsp chilli powder (optional for spicy version)
Directions
Step 1
Blend the tomatoes directly in a saucepan until smooth. Add the remaining ingredients, stir well, and bring to a gentle simmer. Cook for 30–60 minutes, stirring from time to time, until the mixture thickens and reduces by roughly half.
Step 2
Pour the finished ketchup into a clean jar or bottle and refrigerate until needed.
Step 3
If you plan to keep it for an extended period, make sure to pasteurise it first.
