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This delicious syn free ketchup is great for barbecues and an ideal accompaniment to SW chips !
Finely chop1 onion and two garlic cloves and put in a pan with 2 x 400g tins of chopped tomatoes and two teaspoons each of ground cinnamon, celery salt, mustard powder and ground white pepper. Add 4 tbsp sweetener, 250ml of red wine vinegar and 1 tbsp Worcestershire sauce and bring to the boil.
Turndown the heat to low and simmer for 40-45 minutes, then set aside to cool. Blend in a food processor until smooth and pour through a sieve into a bowl. It will keep in the fridge for up to three weeks in a sterilised, airtight jar.