Homemade tomato ketchup without the E numbers!

700g (1 1/2 lb)Ripe tomatoes
50g (2oz) Golden caster sugar
75 Ml (3 fl oz) Malt vinegar
1/4 level tsp each Cayenne,Paprika and salt
1 Level tsp Sun Dried tomato puree

Put the tomatoes into a pan and cook over a heat until reduced to a thick pulp.
Sieveand put back into the pan,Add the sugar, vinegar,cayenne,paprika,salt and sun dried tomatoe puree.
Continue to cook until the mixture has thickened, Pour the hot ketchup into warm,sterilized screw top jar and store in the fridge for up to a week.

that'll come in very handy thanks hun xx

Not a problem, It's a really nice recipe. x