Tomato Ketchup from The Tinned Tomatoes Cookbook: 100 everyday recipes using the most versatile ingredient in your kitchen by Samuel Goldsmith

Ingredients

• Salt and freshly ground black pepper
• 2 teaspoons sunflower or vegetable oil
• 75 ml (2½ fl oz) red wine vinegar
• 1 tablespoon tomato paste (concentrated purée)
• 1 × 400-g (14-oz) tin chopped tomatoes or plum tomatoes
• 1 bay leaf
• ¼ teaspoon English mustard
• 50 g (1¾ oz) soft light brown sugar
• 2 tablespoons malt vinegar
• 1 garlic clove, crushed or finely chopped
• 1 celery stick, chopped
• 1 small onion, chopped
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves