• 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon chilli flakes
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon tomato puree
  • 400g can of chopped tomatoes
  • 30g brown sugar
  • 30ml apple cider vinegar
  • 1/2 teaspoon salt


  1. Place the olive oil in a medium saucepan over a low to medium heat
  2. Add in the onion, garlic, ginger, chilli and paprika
  3. Cook until soft, about 6 minutes
  4. Stir in the tomato purée and cook for another couple of minutes
  5. Add in the chopped tomatoes, brown sugar, cider vinegar and salt
  6. Bring to the boil and then simmer for 20 minutes stirring occasionally
  7. Blend until smooth
  8. The ketchup can be kept refrigerated for a month

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