This ketchup / tomato sauce / dip is as simple as they get. Make it as spicy as you like, but keep in mind that it will get hotter (and spicier) over time. Especially when left to simmer for a little bit. So experiment a little. Adding more spices always works. However, adding fresh tomatoes (and other vegetables) will take the edge of it.

• 1kg fresh tomatoes
• 500g onions
• 250ml vinegar (5%)
• 2 chilies (pick the variety that you like best)
• 2 teaspoons pepper
• 2 teaspoons salt
• 4 tablespoons of hot mustard
• 4 cloves
• a few mini mason jars (or similar)

This is a one-pot recipe, so literally nothing can go wrong. Other than making the sauce too hot.

Wash, clean and cut the tomatoes into halves, squares, etc. Then peel, clean and chop up the onions. Dice the chilies as thin as you can. Add all of it to a – fairly large – sauce pan. Set to boil.

Add the vinegar, pepper, salt, the cloves and the mustard. Mix. Stir occasionally so it doesn’t stick to the bottom of the pan. If you feel tomatoes and onions are soft and cooked, try and find the cloves. Take them out; they’re just there to add a bit of taste and flavour.

Whip out the hand-held mixer and have a go. (Be careful, otherwise your next project will be the renovation of your kitchen.) Put the pan back to simmer and continue until the sauce – and its thickness – meets your expectations.

Fill the jars, screw the lid on and turn them upside-down for a few minutes. Store them in a dry space.