Makes about 600ml


750g ripe tomatoes

salt and black pepper

1 Tbsp olive oil

1 medium onion, peeled and finely chopped

2 cloves garlic peeled and crushed

1 Tbsp tomato puree

100g demerara sugar

150 ml  Malt Vinegar

2 Tbsp Garlic Malt Vinegar

3 Tbsp golden syrup

1 Tbsp Worcestershire sauce

¼ tsp smoked paprika

½ tsp salt

2 bay leaves


1.  Preheat the oven to 425F/220C/gas mark 7.  Halve the tomatoes, place on baking sheets, season with salt and pepper, drizzle with olive oil and roast for 30 minutes.

2.  Place the roasted tomatoes in medium-sized saucepan, add the remaining ingredients, bring to the boil, lower the heat and  simmer gently for about 30 minutes – or until the liquid has reduced by half and concentrated.

3.  Remove the bay leaves, blend the contents of the pan until smooth either with a stick blender or in a liquidiser.  Push through a fine sieve into a shallow container, covering immediately with cling film and allow to cool.

4.  Pour the ketchup into a clean bottle and store in the fridge for up to four weeks. 




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