Add 500 ml peeled tomatoes and 20 g tomato paste to a blender, then blend until smooth.

Pour the tomato mixture into a saucepan, then add 100 ml Sherry vinegar and 25 g brown sugar.

Add 5 g salt and 2 g black pepper, then stir with a wooden spoon.

Add 5 g smoked paprika, then stir until all seasonings are evenly combined.

Bring the ketchup to a gentle simmer over low heat, then cook for 45 minutes.

Stir the ketchup occasionally during cooking, then remove the saucepan from the heat once thickened.

Blend the ketchup again if a smoother texture is desired, then transfer it to a clean storage jar.

Cool the ketchup to room temperature, then refrigerate it before serving.