We are so excited about the flavour of this ketchup that it has become the staple ‘red dip’ in the house!  Have you looked at the ingredients in store bought ketchup?  Even  the organic ones may be full of sugar. Well, now you can make your own and not worry about the sugar or salt levels. Our homemade version tastes fresher than the shop bought kind and there’s a good chance that you won’t go back once you’ve made it yourself.

It is very easy to make – just toss everything in a pot, simmer and whizz. You will most likely already have all the necessary ingredients in your kitchen cupboard. Actually this time around I was out of red wine vinegar and used apple balsamic vinegar instead and it worked really well giving the ketchup a beautifully rich flavour.  The great thing is also that you know exactly what’s going in.

Ingredients

• 1 can of chopped tomatoes
  100ml of red wine vinegar or apple balsamic vinegar
  100ml of water
  50g Stevia Erylite
• Few sundried tomatoes
  3 bay leaves
  4-5 cloves
  2 cloves of garlic, crushed with the back of knife
  A small piece of muslin
  ¼ tsp cinnamon
  ¼ tsp grated nutmeg
  ½ tsp sea salt

Instructions

Make a ‘bouquet garni’ by placing bay leaves, cloves and garlic onto the muslin square and tying with a twine. Plop it into the pot along with all other ingredients and bring to the boil. Then turn the heat to medium and simmer for 30min or until it has reduced by half. Remove from heat, mixing well.

Let it cool completely (important) before whizzing in a food processor or a blender until smooth.  You can also press it through a fine sieve for extra smoothness if you like.  I guess that’s what Heston would do! Enjoy…

Store in an airtight container in the fridge for up to 6 months.