An old time favourite, tommy-K, has a tang and spice we all adore, and not to be missed. With barbecues in full swing for the summer, add this low-carb ketchup to your pantry to bring alfresco eating to another level.
Slice the tomatoes in half, and lay cut side up on a baking tray. Keeping the peel on, cut the onion in half and place cut side down on the baking tray with the tomatoes. Add in whole garlic cloves with the peel on. Drizzle everything with olive oil, and season with salt and pepper. Roast for about 50–60 minutes until the tomatoes have collapsed a little and developed some charred edges (this is flavour!). Carefully peel the skin away from the onion and garlic and add the flesh to a blender, along with the whole, collapsed tomatoes.
In a dry pan over a medium heat, toast the coriander, cloves, and chilli flakes until fragrant, about 2 minutes. Grind the spices in a pestle and mortar and add to a blender.
Add the rest of the ingredients and blitz until smooth. Taste and adjust the seasoning —more salt, more vinegar perhaps?
Pour into a sterilised jar or bottle and store in the fridge. I haven’t experimented with the shelf life yet, but I imagine the vinegar and salt would preserve it for a couple of months (if it could last that long!)