*Jams and Jellies* Roasted Tomato Ketchup

A delicious roasted tomato ketchup. Particularly good on homemade root vegetable chips!

Step One: Tomato Passata

Makes 2 litres.

4kg ripe tomatoes
400g shallots
6-8 garlic cloves
sprigs rosemary, thyme, oregano
2 tsp salt
1 tsp black pepper
2 tsp sugar
100ml olive oil

Step Two: Ketchup (makes 1-1.2 litres)

2 litres tomato passata (made in step one)
200ml cider vinegar
100ml lemon juice
2 heaped tsp celery salt
2 heaped tsp mustard powder
2 heaped tsp ground ginger
1 heaped tsp ground black pepper
½ tsp ground cloves
200g demerara sugar


Step One: Tomato Passata

1. Chop tomatoes and place in a single layer on a roasting dish; add shallots, garlic and other ingredients.
2. Roast in oven at 180 C for about one hour, or until softened. Remove and rub through a nylon sieve or puree with mouli.

Step Two: Ketchup

1. Put the passata in a heavy based pan with vinegar, lemon juice and spices.
2. Bring to a simmer then add the sugar.
3. Stir until dissolved then continue simmering for 25-30mins, stirring occasionally, until the sauce has reduced to a thick but pourable consistency.