My home-made tomato ketchup recipe is easy to make and fantastic in its own right or as an ingredient in another barbecue sauce recipe.
Doing it yourself just adds something that you can't get out of a bottle, there just seems to be an extra zing of tomato flavor and a bit more punch from the vinegar. I guess it's just altogether more natural.
I remember seeing a TV programme with chef Gary Rhodes and he made black pudding fritters, stabbed them with a cocktail stick and dunked them in home-made ketchup. I made the ketchup according to his recipe and wow, that was me converted.
Since then I've made a few adaptations to put my own stamp on the recipe and as you'd expect, I think that it's just that little bit bitter!
Also, rather than fritters, I prefer to use this home-made tomato ketchup recipe on my own barbecue breakfast and burgers but don't take my word for it, taste it for yourself.
This recipe makes about a pint so have a bottle or two in wait for the final mixture.
Pour the vinegar and sugar into a large pan and bring to the boil then add all the other ingredients except for the cornflour.
When everything returns to the boil allow it to simmer for about 40 minutes and then cool. Transfer the mix to a food processor, give it a wizz and then return it to the pan via a sieve (push the residue through the sieve to get all the juices out).
Warm up the ketchup, mix the cornflour in a little water and add a small amount. The cornflour with thicken the tomato ketchup and stop it from separating so add just enough to get the consistency that you want. Allow it to cool and then you can bottle up.