Tomato Ketchup

Be warned this is fun but messy to make, you really just need time...

4 kg red tomatoes, chopped
2 onions, finely chopped
2 cloves garlic, finely chopped
2 Tbsp pickling spice
1 tsp celery seed
1 tsp dried basil
1 tsp dried oregano
4 cups wine vinegar
4 cups sugar
3 Tbsp plain salt

Chop tomatoes roughly into a large saucepan, adding the finely chopped onions and garlic.

Tie the spice, seeds and herbs loosely in muslin (or clean pantyhose foot part) and tie to handle so it hangs into the tomato mixture.

Add half the vinegar and boil uncovered, for an hour stirring every so often so it doesn’t catch and burn.

Push through holes of a sieve, discarding skins or seeds. (or do as I do and that is cool it for a few minutes and then whiz in the kitchen whiz for a few seconds - in a couple of batches. This way you still have more solids and isn't half as messy )

Return to pan adding remaining vinegar, sugar and salt and boil for 15 minutes longer.

Pour hot sauce into clean hot bottles or jars and screw on boiled tops tightly. When cold, dip tops in melted wax if they haven’t sealed.

Refrigerate after opening.

I use this as ketchup on its own or add as a pasta sauce or a topping for a pizza base. Keeping it thicker by whizzing it makes it great for the pasta.