“Fresh, lovely tomato ketchup (as pictured) doesn’t take long at all to make and is packed with the fresh flavour you would come to expect from something made at home with love. Macros are calculated on 60g / 2.1oz serving, so adjust accordingly as you use it. If you choose to have a more ‘cooked’ flavour to your ketchup, cook the finished product for 10-15 minutes in a pan over moderate heat until it thickens and slightly darkens. Allow to cool completely before chilling. Store both versions covered in the fridge for no longer than 4 days (or freeze it!).” – Monya