Homemade ketchup

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janis

  15 September 2009

  janis commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janis

  15 September 2009

  janis rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• QM_TawnyOwl

  03 September 2010

  QM_TawnyOwl rated and commented on this recipe

  

  I have made this for the last two years now, and sometimes instead of tabasco I add a fresh chillie from the excess I have grown. I love this sauce on everything from chips to a bacon sandwich or to add to pasta for a quick meal.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Judy

  16 August 2011

  Judy commented on this recipe

  Can anyone tell me if ketchup should be left before using it to mature like you do with chutney, or can you use it straight away. Thanks.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sasha

  18 August 2012

  Sasha commented on this recipe

  I made this recipe yesterday, and found it far too sweet. Sadly, I threw the whole lot away, and started again with half the quantity of sugar. I'm so glad I made only half the suggested amount! The second, less sugary batch tastes much better.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emma mcintyre

  30 May 2013

  emma mcintyre commented on this recipe

  have just made this recipe with half the ingredients as I didn't want to make too much.. I enjoyed making it, it was very easy and having read some of the comments i further reduced the sugar quantity to 75g instead of 100, and the same with the vinegar, however I still find this recipe has a more acidic flavour to it than any other ketchup I have tried. next time think i will experiment a bit more to get a flavour I will like.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/12392/

Your binder

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes about 2 litres

Preparation and cooking times

Prep 10 mins

Cook 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, sugar 4g, salt 0.08 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.