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Recipe by Jane Hornby

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1. 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.
2. 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.
3. 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.

25 kcalories, protein 0g, carbohydrate 4g, fat 1 g, saturated fat 0g, fibre 0g, salt 0.08 g

Latest comments and suggestions

• julian

  14 September 2009

  julian commented on this recipe

  We're very eager to try this one, as I'm a big fan of making my own condiments and mixed ingredients instead of buying them off the shelf with all sorts of mysterious and some not so mysterious additives and preservatives in them. If there is a flavouring to be slapped into my sauce, I want to know what that flavouring is. My big question is a cross culture question... The recipe asks for 3 tbsp of tomato puree; is that tomato 'paste'? the kind you get in a tube or small jar, which is a very potent tomato additive for recipes. or is it tomato puree as in tomatoes pureed in a blender? Coming from Malta, our shelves are awash with products from all across europe, but mostly Italian products, so we have Tomato 'Polpa' which is Tomatoes that are cubed in a can or jar that you would use in a bolognese or thick tomato sauce, and then there is tomato 'passata' which you would use as a pizza sauce or some other types of thin pasta sauces.

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• janis

  15 September 2009

  janis commented on this recipe

  this is a very good tasty and easy to make recipe.

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• janis

  15 September 2009

  janis rated this recipe

  

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• julian

  16 September 2009

  julian rated and commented on this recipe

  

  The wife liked this one, I didn't. I also thought that I drained it a bit too much as it's more of a thick chutney consistency than ketchup or what's in the picture. Don't know whether I'd do this again. Don't get me wrong, three people that have tried this, really, really loved it. I guess it's just me that doesn't.

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• Helen

  25 September 2009

  Helen rated and commented on this recipe

  

  My tomatoes must have been extremely juicy - it turned out the consistency of tomato soup and needed lots more reducing! Good, tasty, easy-peasy recipe, though too much sugar for my taste - I'd consider halving the amount next time round.

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• Bumsy

  01 November 2009

  Bumsy rated and commented on this recipe

  

  I made this with all the cherry tomatoes that I had left over from my plant. It turned out very well. I boiled it until I had the consistancy that I liked. The only thing that I think it lacked was that kick of vinegar or chilli maybe. I would make it again as it is good to know just what you are putting on your plate.

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Ingredients

• 4 good-size onions , very roughly chopped
• 250g celery , very roughly chopped
• 5 tbsp vegetable or olive oil
• 4 garlic cloves , sliced
• 1 tsp ground coriander
• 1 short cinnamon stick
• 1 tsp allspice
• ½ tsp ground black pepper
• 2 tsp celery salt
• 2kg ripe tomatoes , roughly chopped
• 3 tbsp tomato purée
• ½ tsp Tabasco sauce
• 200ml white wine vinegar
• 200g golden caster sugar

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Difficulty and servings

Makes about 2 litres

Preparation and cooking times

Prep 10 mins

Cook min 1 hr 10 mins

Vegetarian

Ingredients

• 4 good-size onions , very roughly chopped
• 250g celery , very roughly chopped
• 5 tbsp vegetable or olive oil
• 4 garlic cloves , sliced
• 1 tsp ground coriander
• 1 short cinnamon stick
• 1 tsp allspice
• ½ tsp ground black pepper
• 2 tsp celery salt
• 2kg ripe tomatoes , roughly chopped
• 3 tbsp tomato purée
• ½ tsp Tabasco sauce
• 200ml white wine vinegar
• 200g golden caster sugar

25 kcalories, protein 0g, carbohydrate 4g, fat 1 g, saturated fat 0g, fibre 0g, salt 0.08 g

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