Bloody mary ketchup

Bloody mary ketchup

PT30M

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1
Add a dash of vegetable oil to a pan and place over a low heat. Sweat down the celery and garlic until softened
2
Add the cherry tomatoes to the pan, making sure you add all the juices that were released while cutting them
3
After about 5 minutes the tomatoes will have started to break down. Add all of the other ingredients and stir well
4
Simmer on a low heat for about 20 minutes, stirring occasionally to prevent it from sticking
5
Taste and adjust the seasoning and spice levels
6
Pulse in a blender until you have a nice chunky ketchup consistency
7
Pour into a sterilised airtight container in the fridge for up to a month
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