Ingredients:
- 1 400g can of chopped tomatoes
- 125g of double concentrate tomato puree
- 1 tbsp of honey
- 1 tbsp of red wine viengar
- 1 spring onion
- 1/8 tsp of mustard (optional)
- 2 gloves of garlic
Method
- Chop spring onion
- Add all ingredients to a blender and blend until smooth
- Transfer in to a glass jar or your old tomato ketchup bottle and store in fridge
- This should keep for a week and yeilds enough to fill a medium sized tomato ketchup squeezy bottle (ml)
The sauce should keep for about a week in the fridge.