Makes four 300ml jars
3tbs olive oil
1 white onion, chopped
2 x 400g tinned tomatoes
1Â½ tbs tomato purée
125ml cider vinegar
90g dark brown sugar
1tsp sea salt
Pinch chilli flakes
3 anchovies in oil, drained
2tsp light soy sauce
2tbs mushroom powder
1tsp oyster sauce
2tsp Worcestershire sauce
Sea salt and freshly ground black pepper
Heat the olive oil in a large pan and add the onions. Cook over a low heat, for 20 minutes, until softened.
Meanwhile, in a food processor, purée the tomatoes. Add them to the onion and cook over a low heat for 15 minutes.
Add the tomato purée, vinegar, sugar, salt and chilli, and continue to cook on a low heat for another hour.
Add the anchovies, soy sauce, mushroom powder, oyster and Worcestershire sauces. Take the pan off the heat and allow to cool completely. Blitz to make the ketchup as smooth as possible.
Taste and season, then decant into sterilised jars, seal, allow to cool and refrigerate for up to two weeks. It will be ready to eat immediately once chilled, but the flavours will intensify - I find it at its best after four to five days.
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