1kgfresh tomatoesskinned & most of the seeds & juice removed
120mlred wine vinegar
2tablespoonsdark brown sugar
Scrap of clean muslin
1" piece of cinnamon stick
Soften the onion and garlic in the oil over a medium heat.
Add in the tomatoes, vinegar, sugar salt and chilli. Tie up the remaining spices in a scrap of clean muslin & let simmer in the tomato mixture for around 20 minutes.
Remove the spice bag and carefully scrape the mix into the blender. Whizz for a couple of minutes until it is perfectly smooth.
Return to the pan and simmer until the ketchup is as thick as you like. Bear in mind that it will thicken a little bit more once it is cold so don't overdo it, and it will spit a fair bit so use a splatter guard if you have one.
Pop in a clean bottle or jar and store in the fridge. Adorn all future bacon butty's with lashings of the stuff. YUM!