2 large red onions, roughly chopped
1 bulb fennel, roughly chopped
2 sticks of celery, roughly chopped
1⁄2 tsp ground ginger
3 cloves of garlic
1 red chilli, deseeded and finely chopped
2 bunches fresh basil, leaves picked, stalks chopped
1 1⁄2 tbsp coriander seeds
3 cloves
Sea salt
1⁄2 box vine ripened tomatoes
1kg tinned chopped plum tomatoes
225ml red wine vinegar
100g soft brown sugar

Salt and pepper

1. Place all the vegetables in a large pot with a splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with the pepper and a pinch of salt.
2. Cook gently over a low heat for 10–15 minutes until softened.
3. Add all the tomatoes and 475ml of cold water.
4. Bring to the boil and simmer gently until the sauce reduces by half.
5. Add the basil and whizz in a food processor or hand blender. Strain through a sieve twice to make it smooth.
6. Put the sauce in a clean pan and add the vinegar and sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup.
7. Correct the seasoning to taste.
8. Spoon the ketchup into sterilised bottles, seal tightly and place in the fridge until required.