Makes 1.1l/2 pints/5 cups
2.7kg/6lb ripe tomatoes, sliced
3 tbsp tomato paste
225g/8oz/1 cup sugar
300ml/½ pint/1¼ cups red wine vinegar
a few drops of Tabasco sauce
1 tsp celery salt
1 Cook the tomatoes in a pan over a very low heat for 45 minutes, stirring frequently, until they reduce to a pulp. Bring to the boil and cook rapidly until the pulp thickens.
2 Press the pulp through a nylon or stainless steel sieve, then return to the pan and stir in the remaining ingredients. Simmer gently until the mixture thickens.
3 Pour the ketchup into warm, sterilised bottles. Seal and label, and store in a cool, dark place for up to one year.