1. Put tomatoes in a large pan with paprika, cayenne pepper and salt. Cook over a very low heat for 45min stirring frequently until tomatoes are pulpy.
2. Add white wine vinegar and sugar and cook for 5min until sugar has dissolved.
3. Whiz with a stick blender until smooth, then sieve into a bowl. Press pulp through a sieve, catching liquid in bowl. Discard pulp then pour liquid back into rinsed pan and cook for 1hr, until sauce thickens. The ketchup will keep in an airtight container in fridge for up to 3 months, or freeze in batches.
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Black two-tone silicone scraper, Montreux casserole (9 litres, 24cm), Kuhn Rikon UK. Oak chopping board, Large stainless steel colander, Lakeland. Classic glass bowl (2 litres), Classic glass measure jug (0.5 litres), Pyrex. White China small bowl, Sophie Conran. Twin Pure steel soup ladle, Zwilling J.A. Henckels. Glass jar, stick blender, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
