Smoked tomato ketchup
This spicy take on tomato ketchup is a good way to use up any extra tomatoes that are past their best.
Ingredients
- 1 tbsp olive oil
- 1 red chilli, finely chopped
- 1 banana shallot or small onion, finely chopped
- 1 large garlic clove, chopped
- 500g/1lb 2oz overripe tomatoes (any type, size or shape), chopped
- 50²µ/1¾´Ç³ú tomato purée
- 2 tbsp sweet smoked paprika
- 75ml/2½fl oz red wine vinegar
- 50²µ/1¾´Ç³ú light soft brown sugar
- 1 tbsp honey or maple syrup (optional)
- salt and freshly ground black pepper
Method
Heat the oil in a saucepan over a medium–high heat and cook the chilli and shallot for 2 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, tomato purée, paprika, 1 teaspoon salt and 1 teaspoon ground black pepper. Stir, cover with a lid and cook over a low-medium heat for 10 minutes. Take off the lid and continue to cook for another 10 minutes, stirring occasionally, until thickened.
Blend the tomato sauce with a hand-held blender until smooth. Pass the tomato sauce through a sieve and place in a clean saucepan. Add the vinegar, sugar and honey, if using. Cook for 15 minutes until thickened and glossy, stirring occasionally.
Transfer to a sterilised jar and keep in the fridge for up to 1 month.
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