How To Make Tomato Ketchup & Gravy - Recipe | 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 vinegar cider2 tbsp. cinnamon

1 Infuse the tomatoes...