tomato ketchup recipe

Homemade ketchup is a great way to use up excess tomatoes from the garden

Homemade ketchup

good-size onions

celery

tbsp vegetable or olive oil

garlic

tsp coriander

cinnamon stick

allspice

½ tsp ground black pepper

tsp celery salt

tomatoes

tomato purée

Tabasco sauce

white wine vinegar

golden caster sugar

Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.

Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches. Discard the cinnamon stick.

Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilised bottles or jars for up to 6 months - see tip, below.

This rich, homemade ketchup recipe is hard to beat, especially when served with oven-baked chips. It may seem like a lot of tomatoes, but you&#8217;ll get two 250ml bottles of sauce in return.

Tomato ketchup

onions, chopped

2kg tomatoes, roughly chopped

garlic cloves, chopped

milliliters red wine vinegar

water

black peppercorns

blade mace

allspice berries

cloves

½ tsp crushed dried chillies

bay leaves

light brown sugar

Put the onions, tomatoes, garlic, 50ml vinegar and the water into a large saucepan over a medium heat. Cook for about 40 minutes, stirring occasionally, until the vegetables have reduced to a pulp.

Meanwhile, pour the remainder of the vinegar into another saucepan, and add peppercorns, spices, chillies and bay leaves and infuse over a low heat for 10 minutes. Remove and put to one side.

Using a hand blender or food processor, whiz the tomato pulp until smooth. Then rub the tomato pulp through a nylon sieve into a clean pan, making sure that you have extracted all of the pulp, leaving behind only the tomato skins and seeds.

Strain the infused vinegar into the pan, add the sugar and set over a medium heat. Bring to the boil, stirring occasionally to dissolve the sugar. Reduce to a simmer and cook until thickened and reduced to a thick consistency, about 500ml.

Remove from the heat and season to taste. Pour the ketchup into a jug and use a funnel to transfer it into sterilised bottles or jars. Seal immediately and cool completely before labelling and storing.

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Top 2 tomato ketchup recipe recipes from across the web

The most viewed tomato ketchup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade ketchup

Tomato ketchup

The most viewed tomato ketchup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine