Tomato ketchup made from tomato scraps

If you're anything like me you often end up with some too-squidgy-to use-tomatoes but not enough to make a tomato sauce with, or you have the stalk ends or bottoms that you didn't want to slice into a salad - point is, when you have a few scraps of tomatoes, DON'T THROW THEM AWAY. Freeze them.

Once you got about 500g worth you can make tomato ketchup as easily as this:

Plonk you're 500g of tomatoes in a pot - straight from frozen is fine. Add 1 crushed garlic clove, 1 small chopped onion or shallot, 25g salt, 150g sugar (white or brown), 100mls red wine vinegar (you can actually use any vinegar but malt makes the ketchup a little harsher in taste - not as posh tasting) and a pinch of cayenne.

Simmer for 30-60 minuets until a thick consistency i.e. it plops off the spoon like ketchup.

Liquidise. Push through a sieve. Decant into a 500ml bottle that's been sterilised in the dishwasher (use hot from the dishwasher).

Video below: