Papadeli homemade tomato ketchup (makes about 2 litres)
2-3 cloves or garlic, crushed
2-3 large white onions, chopped
1 teaspoon or paprika
Half a tspn of ground nutmeg
1 tspn celery salt
5 tablespoons of sunflower oil
2 kg of ripe tomatoes (you can used tinned if you like)
4 tablespoons of fructose
140ml red wine vinegar
200ml apple juice
Salt and pepper
In a big, big pan, gently fry the onions, garlic, celery salt and spices in the oil- keep an eye on it to make sure the onions don’t go brown.
In order to skin the tomatoes, soak them in boiling water for about 5 minutes – they should then just come off fairly easily.
Cut them and quarter them and scrape out the seeds.
Go back to your pan of soft onions and spices and add the tomatoes, fructose and vinegar. Season with salt and pepper and give a good stir on a low heat. Leave for about 2 hours so it all goes lovely and soft.
Blitz the mixture into a puree – it’s up to you how smooth you want it
As this makes quite a lot, you can freeze it in Tupperware or bottle it. Delicious! We serve ours with bacon butties – it’s so unctuous and lovely and it has a real tomato tang!