Ketchup

• 2 kg (4 lb 8 oz) tomatoes on the vine, very ripe
• 3

Score a shallow cross in the base of the tomatoes, then blanch in boiling water and refresh in an ice bath. Drain and peel the tomatoes, reserving the skins in the same bowl. Quarter the tomatoes, scooping out the seeds and inner pulp into the bowl. Place the remaining tomato flesh in a large, deep frying pan. Put the pulp, skin and seeds in an upright blender and purée until liquid. Strain the