1. Put tomatoes in a large pan with paprika, cayenne pepper and salt. Cook over a very low heat for 45min stirring frequently until tomatoes are pulpy.
2. Add white wine vinegar and sugar and cook for 5min until sugar has dissolved.
What to read next
3. Whiz with a stick blender until smooth, then sieve into a bowl. Press pulp through a sieve, catching liquid in bowl. Discard pulp then pour liquid back into rinsed pan and cook for 1hr, until sauce thickens. The ketchup will keep in an airtight container in fridge for up to 3 months, or freeze in batches.
Use your skills to make these triple-tested recipes:
Home-made tomato ketchup recipe
Garlic mayonnaise recipe
5 of the best brunch recipes
Black two-tone silicone scraper, Montreux casserole (9 litres, 24cm), Kuhn Rikon UK. Oak chopping board, Large stainless steel colander, Lakeland. Classic glass bowl (2 litres), Classic glass measure jug (0.5 litres), Pyrex. White China small bowl, Sophie Conran. Twin Pure steel soup ladle, Zwilling J.A. Henckels. Glass jar, stick blender, chef's own.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
