Full of rich and fragrant flavours, this smooth and smoky ketchup will soon become a family favourite. Store in a cool, dark place for up to 1 month. Once opened, keep chilled and eat within 1 month.
Heat a griddle pan over a high heat until smoking hot. In batches, add the tomatoes, turning every so often, until the skins are charred. Remove from the pan, leave to cool slightly, then roughly chop.
Thread the shallots onto a skewer and char on the griddle. Repeat with the garlic cloves. Leave to cool slightly, then peel the shallots and garlic and roughly chop.
Combine the tomatoes (and any juice), shallots and garlic in a large pan set over a low heat. Gently bring to the boil, then simmer, uncovered, for 30 minutes or until pulp-like. Using a stick blender, purée until smooth.
Add the sugar, vinegar, mustard and paprika, along with 1 tsp salt, to the pan. Stir until the sugar has dissolved. Bring to the boil and simmer, uncovered, for 20 minutes, or until reduced and glossy. For a smoother fnish, pass the sauce through a sieve. Pour into sterilised jars and seal. Leave to cool, before storing.
Tip: Metal lids can react with the acid content in this recipe, so seal your preserves with a plastic-lined or clamp-top lid.
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