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Available for over a year

Ingredients 2 tins of tomatoes 2 cloves of garlic 1 tbsp tomato puree 1 tbsp celery salt Half a tsp ground coriander Half a tsp ground cinnamon Half a tsp allspice Half a tsp white pepper 100ml vinegar 100g brown sugar 1. Crush the garlic clove and combine all ingredients in a pan. 2. Bring mixture to the boil for 2 minutes, then turn down to simmer for 20 minutes, stiring regularly. 3. Remove from heat and blend mixture in a food processor. 4. Sieve ketchup and return to the heat to thicken if needed. 5. Keep ketchup in an airtight container and freeze in batches or place in sterile jars for upto 6 months