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 finish, 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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