Tomato ketchup

Name: Tomato ketchup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes 2 x 250ml bottles
Cuisine: American recipes

Easy
September 2008

Easy
September 2008

Makes 2 x 250ml bottles
Ready in about 1¼ hours

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’ll get two 250ml bottles of sauce in return.

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Gluten-free recipes
Vegan recipes
Vegetarian recipes

Nutrition: per serving

Calories: 44kcals
Fat: 0.2g fat (0.1g saturated)
Protein: 0.6g
Carbohydrates: 10.2g (9.5g sugar)
Salt: trace

Nutrition: per serving

Calories: 44kcals
Fat: 0.2g fat (0.1g saturated)
Protein: 0.6g
Carbohydrates: 10.2g (9.5g sugar)
Salt: trace

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Ingredients

2 onions, chopped
2kg tomatoes, roughly chopped
2 garlic cloves, chopped
150ml red wine vinegar
100ml water
½ tsp black peppercorns
1 blade mace
4 allspice berries
2 cloves
½ tsp crushed dried chillies
2 bay leaves
1 tbsp light brown sugar

Ingredients

2 onions, chopped
2kg tomatoes, roughly chopped
2 garlic cloves, chopped
150ml red wine vinegar
100ml water
½ tsp black peppercorns
1 blade mace
4 allspice berries
2 cloves
½ tsp crushed dried chillies
2 bay leaves
1 tbsp light brown sugar

Method

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.

Method

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.