Homemade ketchup

Homemade ketchup

  • Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes about 2 litres

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal25
fat1g
saturates0g
carbs4g
sugars4g
fibre0g
protein0g
low insalt0.08g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.11 ratings
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