ingredients
5-6 ripe tomatoes
1 challott
1 garlic clove
75g celery
2tbs rapeseed oil
50ml white wine vinegar
50ml of tomato puree
3tbs brown sugar
1tsp salt
nutmeg to season
method
roughly chop the tomatoes, shallot, celery, & garlic
heat the oil in a saucepan over a medium heat, add the tomato puree, and vegetables and saute these for a few mins
add the vinegar & the sugar
reduce the tomato mixture for 30 mins or until thick
take off heat, allow to cool
blend till a smooth ketchup
season with salt, pepper, & nutmeg
