I picked around 5kg of tomatoes and cut them up
I also cut up 2 onions and got a couple of bay leaves and put everything in a huge pan with a wee bit of olive oil and seasoning.
Cooked everything for about 40 minutes. Until the tomatoes were nice and soft.
Then I got all the mooshy tomatoes out of the pan and moulied them to get rid of all the seeds and skin. It's very satisfying. If I was only making passata I'd stop now.
All the left over seeds and skins - the chickens adore this!
So, since I wasn't making passata, but ketchup, the next stage is to add around 400ml of apple cider vinegar and around 300g of sugar.
I've just totally made up this recipe - there are other ones that have all sorts of other ingredients in them, like carrots and spices. I like my ketchup pretty plain.
Anyway, once you've added the sugar and vinegar let this simmer for ages - until it's reduced down by about half. taste it to see if you like it and if not add more of whatever you fancy!!
(I simmered mine for over 2 hours. )
This is the stuff I made last year, but this years look the same!