Ingredients:-

•1.5 kg or 3lb ripe tomatoes
•250ml or 8 fl oz cider vinegar
•8 tablespoons demerara sugar
•½ teaspoon salt
•½ teaspoon English mustard powder
•1 garlic clove crushed
•Tabasco to taste
•1 tablespoon tomato purée
•½ teaspoon cornflour

Method:-

Pour the vinegar and sugar into a large pan and bring to the boil then add all the other ingredients except for the cornflour. When everything return to the boil allow it to simmer for about 40 minutes and then cool. Transfer the mix to a food processor, give it a wizz and then return it to the pan via a sieve (push the residue through the sieve to get all the juices out).

Warm up the ketchup, mix the cornflour in a little water and add a small amount. The cornflour with thicken the tomato ketchup and stop it from separating so add just enough to get the consistency that you want. Allow it to cool and then you can bottle up.
Source(s):
http://www.barbecue-smoker-recipes.com/home-made-tomato-ketchup.html

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