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Homemade ketchup

Homemade tomato ketchup in a glass jar and in a bowl

Homemade ketchup

Name: Homemade ketchup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: Makes about 2 litres
Cuisine: British
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

Jane Hornby

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Makes about 2 litres

Easy

Prep: 10 mins

Cook: 1 hr and 10 mins

A star rating of 4.3 out of 5.21 ratingsRate

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Homemade tomato ketchup is a great way to use up a tomato crop. It's cheaper than the shop-bought version and makes the most of natural flavours and spices

Vegetarian

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Chunky chips with caramelised onion & garlic

A star rating of 4 out of 5.22 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal25
fat1g
saturates0g
carbs4g
sugars4g
fibre0g
protein0g
salt0.08g

low

Method

step 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.
step 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. Discard the cinnamon stick.
step 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 TIPS

JAR STERILISING

To sterilise jars, run them through the dishwasher, or wash in hot soapy water and let dry in a warm oven. Fill the jars while they and the ketchup are still warm, seal, then keep in a cool, dark place.

Recipe from Good Food magazine, August 2009

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A star rating of 4.3 out of 5.21 ratings

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