Tomato Ketchup

Welcome to guilt-free ketchup. This version is less sweet than Heinz’s and slightly thinner, depending how much you reduce it. It is more rounded and the taste of the spices comes through more clearly. Crucially, you will have made it yourself. The tomatoes you use do make a difference. Make sure that they are ripe and sweet. Your average supermarket tomatoes are too watery. Cherry tomatoes are expensive, but they do make for fantastic ketchup. Otherwise, try to get hold of a job-lot of non-forced tomatoes from your local market at the end of the season – early autumn.

Recipe Authors: Nick Sandler & Johnny Acton
Preserved
Photography by Peter Cassidy
Reproduced courtesy of Kyle Cathie (publishing) Ltd.

Publisher's Copyrighted Material
Category:  Sauces, Dressings & Dips  - 
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Ingredients

For 1 people

Recipe

  • 3 kg tomatoes, chopped
  • 150 ml cider vinegar
  • 10 cloves
  • 4 cardamom pods
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons paprika, medium heat
  • 75 g white sugar
  • 2 teaspoons salt
  • 4 cloves of garlic, chopped
  • 25g sun-dried tomatoes, chopped

Tomato Ketchup Directions

  1. 1. Put all the ingredients into a large saucepan and bring to the boil. Reduce the heat and boil gently until the ketchup has reduced in volume by a third. This will take about 2 hours.

    2. Pass the mixture through a food mill, then test it for thickness. If it isn’t the desired consistency, reduce it still further or thicken with a little corn flour.

    Store the ketchup in sterilised bottles*. (If you are using bottles sealed with corks Preserved contains detailed advice which should be referred to) We would recommend a maximum pre-opening storage time of 8 – 10 months. Once you’ve opened a bottle, keep it in the fridge.
  2. *To sterilise bottles or jars, wash them in soapy water, rinse thoroughly then immerse them in boiling water for 10 minutes before drying in a cool or recently switched-off oven. Ditto lids, seals and funnels.

    I found the quickest and easiest way to chop the tomatoes was to use a food processor.

    If you don’t have a food mill, blitz the ketchup in a liquidiser or food processor then pass through a nylon sieve.
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