Step 1

Wash the tomatoes and remove their stems.

Step 2

Add the tomatoes to a large bowl and blend them with a handheld immersion blender. You could also do this in a food processor.

Step 3

Pass them through a sieve to remove the seeds and chunks of the skin. This yielded 3.5 cups of tomato juice for me.

Step 4

Add the tomatoes into a large saucepan over medium heat and bring to a slow boil to reduce them for about 45 minutes. Stir occasionally.

Step 5

Add all the other ingredients and stir well. The spices and flavours combine to give you that signature tomato ketchup flavour.*

Step 6

Keep over medium heat for another 8-10 minutes and cook, stirring occasionally. When you achieve a consistency you like, remove from the heat.

Step 7

Leave it to cool down then transfer to an airtight container or bottle and keep refrigerated for up to a month.