HOMEMADE SMOKED KETCHUP

Place 1 cup of the wood chips in water to soak for 30 minutes.

Place the tomatoes on a perforated grill baking sheet and drizzle with 1 tablespoon of oil until well coated. Sprinkle with sugar. Place the cloves in individual tomato halves.

Preheat the grill to high heat on one side and off on the other.

Prepare a smoke package. Squeeze the excess water from the wood chips and place in the centre of a large piece of foil. Add the remaining dry wood chips and mix lightly. Fold the foil around the wood chips to create a smoke package. Using a fork, poke holes on both sides of the package to release the smoke.

Place the smoke package directly over the heat source and close the lid. Wait for smoke.

Place the tomatoes on the side of the barbecue where there is no direct heat. Close the lid and smoke the tomatoes for 1 ¼ hours.

Once fully smoked place the tomatoes and garlic to a blender and blitz. Saute onions in oil until tender-approximately 2 minutes. Pour the blender mixture into a sauce pan. Add vinegar, brown sugar, allspice, cumin, nutmeg and Worcheshire Sauce.

Simmer over medium heat for 30 minutes until thickened. Season to taste and leave to cool in the fridge. This will keep for up to 1 week covered in the fridge.