250ml/8fl oz cider vinegar
1 bay leaf
Â½ tsp ground coriander
Â½ tsp ground cinnamon
8 tbsp Demerara sugar
1.5kg/3lb ripe tomatoes, quartered, seeds removed
1 tsp salt
1 tbsp English mustard powder
1 garlic clove, crushed
2 tbsp tomato purÃ©e
Â½ tsp cornflour, if necessary
1. For the tomato ketchup, place the vinegar, bay leaf, coriander, cinnamon and sugar into a heavy-based saucepan and bring to a gentle simmer.
2. Add all of the remaining tomato sauce ingredients, except the cornflower, and bring to the boil, stirring occasionally to prevent any sticking or burning.
3. Once boiling, reduce the temperature and simmer, stirring frequently, for 30 minutes. (NB: be careful the mixture doesn’t burn or catch on the base of the pan as this will ruin the sauce.)
4. Remove from the heat and allow to cool for a few minutes. Transfer to a food processor or liquidiser and blend until smooth. Push the sauce through a sieve into a bowl and allow to cool completely.
5. If you find the ketchup is too thin once cold, place into a pan and boil until thickened, stirring frequently. If necessary, add half a teaspoon of cornflour mixed to a paste with water; this will prevent the tomato water separating from the ketchup, but be careful not to make it to starchy and too thick.