We have lots of tomato condiment recipes on the site, seasoned with everything from vodka to strawberries. One of the fun things about making condiments at home is that the recipes are very flexible, and easy to adjust to your own taste. Feel free to play about with which spices and aromatics you add, and adjust heat levels to your taste.

Here are fifteen of our favourite tomato condiment recipes for you to try.

Homemade ketchups tend to taste quite different from the shop-bought kind. They're generally slightly looser and, unsurprisingly, more fresh tasting. But, they can be used in all the same ways you’d enjoy ketchup normally - for dipping chips, spreading on fish finger sandwiches and lathering on bacon butties. This ketchup recipe from Galton Blackiston uses an unusual method of roasting the aromatics in the oven on a low heat to intensify their flavour.

This recipe for spicy Bloody Mary ketchup uses Tabasco, celery and vodka. It’s simmered over the hob rather than being roasted in the oven like Blackiston’s recipe, and keeps for a month.

This fresh-tasting strawberry ketchup recipe uses a mixture of fresh and dried tomatoes as well as tomatoes and balsamic vinegar to make a light, loose ketchup that’s delicious with mild-flavoured cheese.

A distant relative of ketchup, brown sauce is surprisingly easy to make at home. This simple recipe from Lisa Goodwin-Allen uses tomatoes as well as Bramley apples and onions as the base, and simmers them all down with spices, vinegar and some Worcestershire sauce.

Tomato jam recipes don’t get much simpler than this - Matt Gillan simply cooks blanched tomatoes with sugar and vinegar until the jam reaches 105°C. Because this jam has no spices or strong seasonings, it’s worth using the best quality tomatoes you can find.

This unusual and deeply savoury tomato jam recipe from Paul Foster calls for cooking tinned tomatoes with crispy pancetta and truffle paste, for an intense tomato condiment that’s perfect for serving with canapés.

James Sommerin’s recipe for tomato jam involves first roasting the tomatoes, and then simmering them with fish sauce, ginger and spices. It’s a funky, punchy tomato jam that would be delicious with red meat.

This sweet tomato chutney recipe from Josh Eggleton uses fresh chillies for a bit of a kick, and pairs particularly well with Eggleton’s veggie burger. It’s smooth rather than chunky, and is cooked over the hob.

This easy, small-batch tomato chutney from Alfred Prasad is perfect for serving alongside fresh seafood such as prawns or scallops.

This tangy yellow tomato chutney from Peter Joseph uses fresh yellow cherry tomatoes and is seasoned with fried curry leaves, green chillies and lime juice rather than vinegar.

This tomato chutney from Dayashankar Sharma uses kasundi mustard, a Bengali fermented spiced mustard.

This tomato chutney from Rohit Ghai uses whole dried Kashmiri chillies for a fruity chilli flavour as well as some heat, and fried chana dal for a little bit of crunch.

This quick tomato relish uses fresh cherry tomatoes and balsamic vinegar for a balanced, sweet and sour taste. It pairs particularly well with cheese, and is delicious on scones or cheese toasties.

This tinned tomato relish from Anna Hansen is delicious with seafood, and uses fresh turmeric, palm sugar and fish sauce.

This smoky tomato relish from Helen Graves is made by first charring tomatoes and spring onions on a barbecue, before combining them with soy sauce and vinegar.