Simple Tomato Ketchup

• 30 ml Olive oil
• 2 onions, peeled and finely chopped
• 2 garlic cloves, crushed
• 4 x 400g cans peeled plum tomatoes, chopped
• 200g Light brown sugar
• 150ml Cider or white wine vinegar
• 2 tbsp Tomato puree
• 2 tbsp Molasses
• 2 tsp Dried mustard powder
• 5 cm piece cinnamon stick
• 1/2 tsp Ground coriander
• 1/4 tsp Dried chili flakes
• 1/4 tsp Ground cloves
• 1 Small Bayleaf
• Juice of 2 limes

To Make:

1. Heat the oil in a heavy bottomed pan, add the onions and garlic, cook for 5-6 minutes until softened but with no color. Add all the remaining ingredients and bring to the boil.

2. Reduce heat and simmer ketchup for 1 to 1 1/4 hours, stirring regularly.

3. Pass the ketchup through a medium strainer or food mill and return it to the pan.

4. Cook over a low heat again for 30 minutes until the sauce is reduced and thickened in consistency.

5. Allow to cool before stirring in the lime juice.

6. Refrigerate until needed, it can be kept in a sealed container in the refrigerator for up to 5 days, longer in a sealed sterilized jar.