Tomato Ketchup

Evelynne is a connoisseur of ketchup; namely where it’s placed on her plate and how much she’ll need before she can even consider eating her meal. I decided to have a go at making my own ketchup and was pleasantly surprised at how easy it is to make and how good it tastes. I enjoy having something culinary on the go whilst I do other jobs and listen to the radio. Ketchup is also a lovely jar of something to make as a gift for someone. The final product is so authentic you have to bash its bottom before it will yield to your chips.

Makes 400ml

900g tomatoes
125ml cider vinegar
1 small yellow onion
1 garlic clove
70g light brown sugar
2 tsp salt
1/2 tsp onion salt

1/2 tsp all spice
1/2 tsp garlic powder
1/4 tsp ancho chilli flakes
1/4 tsp mustard seeds
3 cloves, 1 stick of cinnamon
1 bay leaf

  • Put the spices in a piece of muslin (cheesecloth) and tie tightly with string. You can experiment with different herbs, spices and vinegars to get different flavour results.
  • Peel and chop the onion. Roughly chop the tomatoes then put everything in a large stock pot.
  • Bring everything to a gentle boil (slow bubbles forming rather than boiling rapidly) for 30 minutes.
  • Use a stick blender to blend the mixture then strain the sauce through a fine sieve into a wide skillet or frying pan to remove all the bits of veg and spice.
  • Simmer the sauce for 30 minutes to thicken then decant into a jug and pour into sterilised jars or bottles.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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