Plunge the tomatoes into boiling water for 1 minute. Using a slotted spoon, remove the tomatoes and cool completely. Peel away the loosened skin, cut in half and remove the seeds.

Add the prepared tomatoes to the container of a blender. Add the garlic chile chipotle and puree well until very smooth.

Add the olive oil to a 10” skillet (25cm) and heat until very warm. Add the tomato puree and whisk to combine well. Allow the mixture to bubble, simmer and reduce for 20-30 minutes over medium low heat. Simmer uncovered for 20 minutes if you want thinner ketchup or for 30 minutes if you want thicker ketchup.

Remove from the heat and allow to cool completely. Ladle into a clean glass jar for storage in the refrigerator.