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Tomato Ketchup

300ml pasatta

1 tbsp tomato puree

45ml apple cider vinegar                  

1 tbsp honey/1 tsp agave nectar

½ tsp celery salt

¼ tsp smoked paprika


  1. Place all the ingredients into a medium sized sauce pan on a medium heat

  2. Keep on the medium heat for 35-40 minutes, do not let the ketchup stick to the pan, but you need the heat to enable it to thicken

  3. It will start to bubble, don’t turn it down too much but gently stir and keep an eye on it as it thickens – it does take a while but I find it’s quite therapeutic to watch!

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