Homemade ketchup

Homemade ketchup

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Makes about 2 litres

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
25
protein
0g
carbs
4g
fat
1g
saturates
0g
fibre
0g
sugar
4g
salt
0.08g

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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Method

  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.

Recipe from Good Food magazine, September 2009

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Comments

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mishall22's picture

I hope the recipe you define is good but i didn't try it. I just want to confirm that the following ingredients are okay to make chilli garlic sauce,

Ingredients Fresh Ripe Tomatoes, Chillies, Garlic, Sugar, Salt, Vinegar, Spices, Stabilizer, and Preservative

I took this from www.galaxyfoodspk.com. I want to make the same taste like the Hienz and other big companies.

emcintyre's picture

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.

sashalu's picture

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.

judygush's picture

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.

lisamroberts's picture
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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.

bumsyburns's picture
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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.

helencherry's picture
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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.

julianborgbarthet's picture
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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.

joejan's picture
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this is a very good tasty and easy to make recipe.

julianborgbarthet's picture
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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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