1kgfresh tomatoesskinned & most of the seeds & juice removed
120mlred wine vinegar
2tablespoonsdark brown sugar
1teaspoonsalt
1red chillichopped
Spice Bag
Scrap of clean muslin
1" piece of cinnamon stick
1teaspooncloves
1teaspooncoriander seeds
Instructions
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!