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


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