Tomato sauce from the vessel with the pestle

[montjoye]

This was a successful experiment so share the recipe I shall. Allium free tomato ketchup for the win.
Website of inspiration: allrecipes.com/recipe/homemade-ketchup/

1 jar tomato passata (680ml)
2/3 cup vinegar (I used cider vinegar from Weaver)
slosh water
generous half cup of brown sugar
3/4t salt
1/4t mustard powder
1/4t freshly ground black pepper
1 clove
1 allspice berry
3 inner stalk celery tops (recipe calls for celery salt but I didn't have any)

Passata to saucepan. Rinse with vinegar. Rinse again with small amount water. All into saucepan.
Add all other ingredients
bring gently to boil. Stir lots or it will spit.
Simmer ~10min, remove celery tops
Simmer further until the consistency looks like tomato sauce.
Bottle in sterilised vessel.