Makes 1 medium-large jar
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- Heat the oil in a very large saucepan over a low heat and cook the onions and celery for 5-6 minutes until softened. Add the garlic and cook for five minutes longer, stirring often. Stir in the spices and cook for one minute.
- Add all of the remaining ingredients and bring to the boil, then reduce the heat and simmer gently for 45-50 minutes until reduced by roughly half. Discard the cinnamon stick.
- Whizz with a stick blender until smooth, then strain through a sieve into a bowl. The ketchup will thicken a little when it cools, but if it seems very runny, put it back on the heat and cook a little longer, stirring often, until reduced. Store in an airtight container in the fridge.
Per serving: 90kcals, 2.9g fat (0.6g saturated), 15.9g carbs (13.3g sugars), 1.1g protein, 1.6g fibre, 0.009g sodium
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