1. Put tomatoes in a large pan with paprika, cayenne pepper and salt. Cook over a very low heat for 45min stirring frequently until tomatoes are pulpy.
2. Add white wine vinegar and sugar and cook for 5min until sugar has dissolved.
3. Whiz with a stick blender until smooth, then sieve into a bowl. Press pulp through a sieve, catching liquid in bowl. Discard pulp then pour liquid back into rinsed pan and cook for 1hr, until sauce thickens. The ketchup will keep in an airtight container in fridge for up to 3 months, or freeze in batches.
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Black two-tone silicone scraper, Montreux casserole (9 litres, 24cm), Kuhn Rikon UK. Oak chopping board, Large stainless steel colander, Lakeland. Classic glass bowl (2 litres), Classic glass measure jug (0.5 litres), Pyrex. White China small bowl, Sophie Conran. Twin Pure steel soup ladle, Zwilling J.A. Henckels. Glass jar, stick blender, chef's own.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
