Homemade Ketchup

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

• Cooking Time Prep 10 mins
  Cook 1 hr, 10 mins
• Skill Level Easy
• Servings Makes about 2 litres

Nutrition per serving

• Kcalories

  25

• Protein

  0g

• Carbs

  4g

• Fat

  1g

• Saturates

  0g

• Fibre

  0g

• Sugar

  4g

• Salt

  0.08g

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
• 200g golden caster sugar

Directions

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.
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.
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.

Categories: Barbecue