Total Time: +/-
Makes about 500ml
1 large red onion, peeled and roughly chopped
½ a bulb of fennel, trimmed and roughly chopped
1 stick of celery, trimmed and roughly chopped
A thumb-sized piece of fresh ginger, peeled and roughly chopped
2 cloves of garlic, peeled and sliced
½ a fresh red chilli, deseeded and finely chopped
A bunch of fresh basil, leaves picked, stalks chopped
1 teaspoon of coriander seeds
1 teaspoon freshly ground black pepper
2 punnets of 300g ZZ2 Romanita mini-tomatoes
1 500g tin of plummed tomatoes, chopped
200ml of red wine vinegar
70g of soft brown sugar
Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger garlic, chilli, basil stalks, coriander seeds and cloves. Season with pepper and a good pinch of salt.
Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. /bring to the boil and simmer gently until the sauce reduces by half.
Add the basil leaves, then whiz the sauce in a food processor or with and hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and summer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
Spoon the ketchup through a sterilised funnel into sterilised bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months.