Classic tomato ketchup

Heat the oil in a large pan over a low-medium heat. Add the onions and celery with a pinch of salt and cook for about 7 minutes, stirring occasionally, until softened. Add the garlic and cook for a further 2 minutes, then add the spices and cook for another minute, until fragrant.

Stir in the remaining ingredients and bring to the boil. Lower the heat and simmer, uncovered, for 1 hour, until the tomatoes are squishy and the liquid has reduced by several centimetres. Meanwhile, sterilise 2 x 250ml jars or bottles, following the instructions on the Food app.

Remove the bay leaves from the mixture and discard. Use a stick blender (or jug blender) to whizz until smooth, then pass through a sieve into a large bowl; discard the seeds and pulp left in the sieve. Transfer to a clean, large pan and reduce over a medium-high heat until thick (about 15-20 minutes, depending on the ripeness of your tomatoes). Season with salt. Transfer to the sterilised jars or bottle and seal. The ketchup will keep for up to 2 weeks in the fridge; use within 3 days once opened.