Ingredients

Step by step

1. Roughly chop 1.25kg large ripe tomatoes and put them in a large pan with 140g tomato purée, 1 tbsp smoked paprika, 1 tsp chipotle chilli paste, 2 tsp onion granules, 1⁄2 tsp garlic granules, 1 tsp fine salt and 1⁄2 tsp ground black pepper.

2. Stir, cover and cook for 20 minutes over a medium heat until soft. Uncover and simmer for 30-45 minutes, stirring regularly, until reduced to a thick sauce. Leave to cool slightly then blend until smooth.

3. Push through a sieve into a clean deep pan, add 125ml white wine vinegar and 100g caster sugar and simmer for a further 30 minutes, stirring frequently, until reduced to a thick but still pourable sauce. It will thicken further as it cools.

4. Pour into sterilised* bottles or jars, seal, and chill once cooled. Keeps for at least 1 month in the fridge.

   Tip

   STERILISE YOUR BOTTLES OR JARS FOR 5 MINUTES IN A MEDIUM-HOT OVEN (190°C, FAN 170°C, GAS 5)