Piccolo ketchup recipe

• Makes 300ml
• 10 mins to prepare and 1 hr to cook
• 12 calories/serving

Ingredients

• 1 tbsp olive oil
• 4 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 2 celery stalks, trimmed and finely chopped
• ½ tsp ground allspice
• 1 tsp coriander seeds, crushed
• 4 x 220g packs Piccolo cherry tomatoes, picked from vines
• 1 tbsp tomato purée
• 40g soft brown sugar
• 100ml red wine vinegar
• ¼ tsp freshly grated nutmeg

Directions

1. In a lidded heavy-based pan over medium heat, heat the oil, then add the shallots and season. Cook for 2 minutes before adding the garlic and celery and cooking for another 2 minutes. Combine the allspice, coriander seeds, tomatoes, and purée in a mixing bowl. . Pour in 400ml of water and bring to a boil. Decrease the heat to low and cook for 15-20 minutes with the cover ajar, until the tomatoes split and the liquid begins to reduce.
2. Using a strainer, strain the liquid. Approximately 800ml should be produced (reserve the pulp for use in soups or sauces).
3. Combine the juice, sugar, vinegar, and nutmeg in a clean pan. Bring to a boil, then reduce to a high simmer for 40-45 minutes, or until reduced and slightly thickened. Using a funnel, pour into a sterilised* jar. Cool completely before sealing and chilling for up to 6 weeks.

Tip: You can use any type of tomato you choose. If the pieces are huge, cut them up before putting them in the pan. Blitz the mixture once it has been boiled down to remove the skins before filtering.