Roughly chop the San Marzano tomatoes, onion and garlic. Heat 1 tbsp of olive oil in a large lidded pan and add the chopped veg. Allow to cook on a high heat for 10mins until the tomatoes, onion and garlic have softened, then pour in the red wine vinegar. Cook for another 20mins.

Turn down the heat, grate the ginger over the tomatoes and stir in the herbs. Add the brown sugar and leave to simmer for another 60mins or until reduced into a thick sauce.

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Allow to cool, transfer to a blender and mix until smooth.

Push through a sieve 3 times. This may seem excessive, but this process will help give your ketchup the right texture and shine. 

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Pour into sterilised jars and keep in the fridge for up to 3 months. This ketchup can even be frozen for up to 6 months!