▷ Homemade Ketchup

▷ Homemade Ketchup

▷ The Best Ketchup | The Brand Decò

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

▷ Homemade Ketchup

Homemade Ketchup

Recipe Category: Sauce
Recipe Cuisine: American

Mm mm, nothing is better than homemade ketchup; making your own ketchup is so EASY to make at home and making it yourself allows you to control what goes in it.

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
  • And another ounce pineapple juice
  • 200g golden caster sugar

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 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. Discard the cinnamon stick.

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 sterilized bottles or jars for up to 6 months - see tip, below.

Prep time: 10
Cook time:
Total time:
Yield: 2 Litres

Calories: 25
Fat: 1 g

Average Rating: 5
Votes: 73
Reviews: 4

ketchup, tomato, Tabasco

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