Tomato Ketchup Recipe
Home-made ketchup is less sweet than commercial brands and once you have made your own you will never want to buy ready-made again
- 2kg (4 ½ lb) very ripe tomatoes, roughly chopped
- 450g (1lb) red onions, roughly chopped
- 200g celery (approx) 4 sticks, roughly chopped
- 6 garlic cloves, chopped
- 1 medium red chilli, deseeded and chopped
- 50g root ginger, peeled and chopped
- 250ml (9floz) red wine vinegar
- 100g (4oz) light muscovado sugar
- 2 tsp salt
- 20 whole cloves
- 1 tbsp coriander seeds
- ½ tsp ground allspice
- a liquidiser
- non corrosive pan or preserving pan
- sterilized bottles
- vinegar proof lids
If you like a ketchup with a chilli kick increase the quantities of chilli to taste or add Tabasco sauce at the end of cooking. Yellow tomatoes can also be used for ketchup just use white onions, green chilli, white wine vinegar and granulated sugar instead.
Place the tomatoes, onions, celery, garlic, chilli and ginger in a large saucepan and cook over a moderate heat for 30 minutes or until all the vegetables are very soft, stirring occasionally. Liquidise the mixture in small batches and pass through a sieve then return the mixture to the cleaned pan.
Grind the cloves and coriander seeds to a powder in a spice grinder or mortar and pestle, stir in the ground allspice.
Place the tomato mixture back on the heat and bring to a boil, add the vinegar, sugar and spice mix and stir until the sugar has dissolved. Simmer the mixture for about 45 minutes to 1 hr or until well reduced and thick.
Remove from the heat and pot into hot sterilized jars or bottles and seal.
Label when cold