Homemade ketchup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 2 litres
Skip to ingredients
Showing items 1 to 3 of 6
- 4 good-size onionsvery roughly chopped
- 250g celeryvery roughly chopped
- 5 tbsp vegetable or olive oil
- 4 garlic clovessliced
- 1 tsp ground coriander
- 1 short cinnamon stick
- 1 tsp allspice
- ½ tsp ground black pepper
- 2 tsp celerysalt
- 2kg ripe tomatoesroughly chopped
- 3 tbsp tomato purée
- ½ tsp Tabasco sauce
- 200ml white wine vinegar
- 200g golden caster sugar
Nutrition: per serving
- kcal25
- fat1g
- saturates0g
- carbs4g
- sugars4g
- fibre0g
- protein0g
- salt0.08glow
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.
