1 kg big, fresh red tomatoes (remove skin)
3-4 tbsp grated ginger
1 tbsp red chilli powder (or as per taste)
1 medium cup vinegar
3-4 tbsp sugar
4-6 tbsp olive oil (regular cooking oil may be used as an option )
Salt to taste

Method:

• Place tomatoes, vinegar and red chilli powder in a food processor and blend until smooth mixture is obtained.
• Transfer this mixture into a heavy based pan; add ginger and keep stirring over medium heat until thick mixture is obtained and all moisture evaporates
• Now add salt, sugar and olive oil, mix well and keep stirring over low heat for 8-10 minutes, taking care not to let it burn
• Dish out and garnish with mint or parsley leaves when cooled.
• Serve with sandwiches, French fries, burgers, samosas, pakoras, etc.
• This ketchup can also be used as a condiment with local foods like qeema paratha, daal chawal, etc.

Note: All these sauces, dips and spreads can be preserved for days if kept refrigerated in an airtight jar.