Amazing Tomato Ketchup Recipe

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As a big fan of Ketchup I once switched from Heinz to another brand of organic tomato sauce, assuming it would be better. Big disappointment. It was basically passata in disguise… not so good on my chips. So I loyally returned to Heinz and I haven’t looked back since. That is until I stumbled upon a Jamie Oliver recipe the other day – I had loads of tomatoes that were going to get souped (its too hot for soup!) – so I thought I’d give it another go. Surely homemade trumps Heinz, especially when its Jamie?

I discovered that this is THE best ketchup on the planet. It’s amazing. I want to put it on everything, I even dolloped it on my salad yesterday. I seriously recommend you make it immediately. Its really easy and keeps for 6 months.  Thank you, Jamie.

Recipe (adapted from this one by Jamie Oliver)

Ingredients

1 large onion, peeled and roughly chopped
handful of fennel, roughly chopped
1 stick celery, trimmed and roughly chopped
olive oil
1 thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
1 bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
1 teaspoon freshly ground black pepper
sea salt
500g cherry or plum tomatoes
500g tinned plum tomatoes
200 ml red wine vinegar
70 g soft brown sugar

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Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.

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Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.

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Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny and remove all the skins and other bits.

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Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.

Pour the ketchup into sterilized bottles (you can sterilize easily by placing the items in a container with a couple of inches of water, covering with clingfilm and microwaving for 3 minutes), then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months.

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Tia x

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