Tomato ketchup

Makes 4 cups (1 litre/35 fl oz)

Homemade tomato ketchup is so easy to make – there’s no reason why you should buy the supermarket version. And, what’s more, the flavour is incomparable! Stock up on tomatoes in summer when they are in season, so that you can enjoy this sauce all year round. This summer staple is perfect for slathering on hot fries or a breakfast burger. We slow cook our ingredients to bring out the sweetness of the homegrown tomatoes.

Use

1 kg (2 lb 4 oz) tomatoes, chopped into quarters

1 brown onion, finely chopped

2 garlic cloves, finely chopped

½ cup (125 ml/4 fl oz) apple cider vinegar

½ cup (175 g/6 oz) honey

2 tablespoons extra virgin olive oil

1 teaspoon wholegrain mustard

1 tablespoon sea salt

1 teaspoon cracked black pepper

Do

1	Throw all the ingredients into a slow cooker and stir to combine.
2	Secure the lid and cook the mixture for 6–8 hours (we put our slow cooker on before going to bed and let the mixture cook overnight).
3	Once it’s done, allow the mixture to cool. Transfer it to a food processor and blend until smooth.
4	Place the sauce into a sterilised jar and keep the jar in the fridge for up to 3 weeks.

Feel free to add a handful of basil leaves to the mixture for extra flavour if you’ve got basil in the garden.