HOMEMADE TOMATO KETCHUP

I’m guilty of enjoying the occasional ketchup overload when eating chips, chicken, burgers or anything that’s acceptable to have ketchup with. Store-bought ones can be full of sugars though, so here’s a healthier option.

MAKES ABOUT 250ML/1 CUP

1 tsp Lucy Bee coconut oil

1 red onion, sliced

2 garlic cloves, chopped

60ml/¼ cup red wine vinegar

40ml/2 tbsp plus 2 tsp apple cider vinegar

30g/2½ tbsp coconut sugar

Pinch of Lucy Bee Himalayan salt

2 tbsp tomato purée (paste)

1 tsp dried oregano

1 x 400g tin/2 cups chopped tomatoes

Heat the coconut oil in a medium pan over a medium heat, add the onion and cook for 2 minutes, then add the garlic and cook until golden and the onion is soft.

Add both vinegars, the sugar and salt and bring to the boil, stirring continuously. Add the tomato purée (paste), oregano and tinned tomatoes and cook for 15–18 minutes over a medium heat until the sauce reduces and thickens. Allow to cool then process in a blender until smooth. Store in the fridge for up to 3 days.