Tomato Ketchup

Tomato Ketchup

I'm not going to bang on about how tomato ketchup played a pivotal part of my childhood, because it didn't, to be honest. I've never been a massive fan and only ever really have it on a bacon sarnie. However, I was making some salmon fishcakes and wanted a tomato-based sauce as an accompaniment. This packs a real kick from the chilli, so might be a bit strong for kids.

Ingredients:
1 tbsp olive oil
2 onions, chopped
1 thumb-size piece fresh root ginger, finely chopped or grated
2 garlic cloves , chopped
1 red chilli, deseeded and finely chopped
800g tomatoes, briefly whizzed in a food processor or finely chopped
100g dark brown sugar
100ml red wine vinegar
2 tbsp tomato purée
1 tsp coriander seeds, crushed

Method:
1. Heat the oil in a large, deep pan, then fry the onions, ginger, garlic and chilli for 10-15 mins until soft. Add the remaining ingredients and some seasoning, then boil for 30 mins, stirring occasionally, until the mixture has thickened and is sticky.
2. Cool slightly, then whizz in a blender or food processor until smooth. If the sauce is a bit thick for your liking, stir in a dribble of boiling water. Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.