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500gbottle tomato paste(see notes)
1-2teaspoonsalt(see notes on tomato paste)
Peel and finely chop the onion.
Add the oil to a heavy based pan and cook the onion over a low heat for 5-10 minutes until soft and translucent.
Grate in the garlic and cook for a further 2-3 minutes over a very low heat.
Add the tomato paste, vinegar and water.
Turn the heat up and bring to simmering point.
Stir in the sugar, salt, paprika and allspice.
Stir well then reduce the heat and cook uncovered, stirring frequently, until very thick. (This should take about 20-25 minutes.)
Make sure you stir frequently, especially toward end of cooking to prevent the ketchup from sticking and scorching on the bottom of the pan. I usually spend the last 5 minutes stirring almost constantly. (see notes for what to do if your ketchup does stick)
Transfer the ketchup to a blender (or food processor) and puree until smooth.
If you find you still have lumps then you can pass it through a sieve. (but I never bother :-) )
Pour the hot ketchup into hot sterilised jars (see here for how to sterilise jars) and seal. With an airtight seal this will keep for 6 months, if not airtight, then store in the fridge and use within 1 month.
I use Leggo's Tomato paste with no added salt. This is sometimes called tomato puree. If you can't find one without added salt, then be careful when adding extra salt to your recipe.Apple cider vinegar or white vinegar or brown vinegar will all work.If you find your ketchup has stuck and burnt onto the bottom of the pan, carefully pour the ketchup into a clean pan, do not scrap or stir or you will dislodge the burn ketchup. Then continue cooking. If your ketchup now tastes slightly smokey. Then tell everyone it is smoked ketchup and you got it in a very expensive deli ;-)