How to Make Tomato Ketchup and Gravy for Gifting - Recipes | Felicity Cloake Masterclass

The perfect gift for the classic condiment fan in your life: the richer, more complex flavor of these homemade versions of two much-loved sauces will bring joy to the breakfast table until the new year. Choose their favorite or encourage them to expand their culinary horizons by gifting them one of each. You never know, you could change their life.

Homemade tomato ketchup

Preparation 15 minCooking 1 hourMakes 2 jars/bottlesKeeps for 3 months

2 kg of tomatoes 2 shallots bananas 4 cloves of garlic 8 tablespoons of sweet brown sugar 8 tablespoons of cider vinegar 2 to 4 dried peppers

1 Roast the tomatoes for the ketchup

For the ketchup, heat the oven to 180C (160C fan)/350F/gas 4. Arrange the tomatoes on a lightly greased baking sheet and bake for about 30-40 minutes, until tender. they are very tender and starting to fall apart. (I like to use plum tomatoes, but ketchup is a great use for any mildly disappointing winter tomato.)

2 Sift the tomatoes

Push the roasted tomatoes through a sieve into a large saucepan, regularly scraping the underside of the sieve to speed things up and working hard to make sure you get as much flesh through as possible - by the time you're done, you'll only be left with peel and paper seeds into the sieve, which you can now scrape off and discard.

3 Add the alliums, chiles, sugar and vinegar

Peel the shallots and garlic, and crush them slightly by crushing them with the flat of a large knife. Add them to the tomato pan along with the sugar, vinegar and chilies – I use four, but if you like the heat less or are using very intense varieties, you can halve the amount.4 Cook until thick, then season and jar

Bring to a boil, then lower the heat and simmer, stirring regularly, for about 20-25 minutes, until thickening. Remove from the heat, let cool slightly, then remove and discard the solids and stir in the salt and any other seasonings of your choice (ground allspice or cumin and coriander, for example, or garam masala) to taste. Store in sterilized jars, preferably in the refrigerator, where it will keep for up to 3 months.

Homemade brown sauce

Preparation 20 minCooking 1h30Makes 2 jars/bottlesKeeps 3 months

500g tomatoes¼ tsp fine salt1 cooking apple1 small red onion1 clove garlic5cm fresh ginger75g pitted dates400ml apple juice50ml tamarind paste100ml cider vinegar2 tbsp molasses2 cloves ground cinnamon

1 Soak the tomatoes for the brown sauce

Roughly chop the tomatoes and put them, seeds, juice and all, in a bowl. Sprinkle with salt, stir and steep for about an hour (a little longer won't hurt), then strain and discard the salty liquid exuded by the tomatoes.

2 Add flavorings

Meanwhile, peel and core the apple, and peel the red onion, garlic and ginger. Coarsely chop the apple, onion, ginger and dates, and finely chop the garlic. Put everything in a large saucepan with the tomatoes, apple juice, tamarind, vinegar, molasses and 100 ml of water. (Note: Tamarind pastes vary in strength, so I've given a conservative amount here, which you can adjust later.)

3 Cook until pulpy

Bring to a boil, allow to bubble happily for five minutes, then reduce the heat to medium-low and simmer gently until the contents are soft and pulpy and begin to break down and blend together other. Towards the end, stir occasionally to prevent the mixture from sticking and burning.

4 Add the seasonings

Remove from the heat, let cool slightly, then mix the blend with an immersion blender (or use a blender bowl) to puree it, being careful as it will still be very hot. Grind the cloves and mustard seeds into a powder, then stir them into the sauce along with the ground allspice and cinnamon.

5 Reduce to thicken, then put in a pot