Apple Cider Vinegar Ketchup
350g Cherry Tomatoes
35g Sliced Onion
1 tbsp Rayner’s Apple Cider Vinegar
1/4 tsp Salt
Pinch Powdered Ginger
Pinch Garlic Powder
Method:
1. Roast the tomatoes and onions at fan 200C for 40-45 minutes.
2. In a food processor or blender, mix all of the remaining ingredients with the roasted vegetables.
3. Transfer the ketchup to a resealable container or sterilised jar and leave to cool at room temperature, then refrigerate.
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