Homemade SpiceTheWorld Ketchup

A good, tasty dip for sides and starters

Serves 6 (Estimated) Rating 4 (1-5)

Prep Time 20 Minutes Cooking Time 120 Minutes

4 good-size onions chopped
250g celery chopped
5 tablespoon vegetable oil
4 garlic cloves sliced
1 teaspoon ground coriander
1 short cinnamon stick
1 teaspoon allspice
1/2 teaspoon ground black pepper
2 teaspoon celery salt
2kg ripe tomatoes chopped
3 tablespoon tomato puree
1/2 teaspoon Tabasco sauce
200ml white wine vinegar
100g golden caster sugar
Heat the oil in a large pan.
Add the onions and celery cover and soften over a low heat for 5 minutes.
Add the garlic cook 5 for minutes.
Add the spices and cook for 1 minute.
Now stir in all remaining ingredients and bring to the boil.
Simmer for until the tomatoes are squashy and the liquid has reduced by 6cm.
All to cool for 10 minutes.
Whizz the mix with a stick blender until smooth then sieve into a bowl.
Allow to fully cool the ketchup will thicken a little.
Store in an airtight container in the fridge for up to 3 months or freeze.