Tomato Ketchup

Nothing like the . . .er . . .best known make - this has fantastic flavour, an authentic colour good enough to eat on its own

Ingredients

Onions, Red , peeled and finely sliced
2 each
Fennel, Bulb , trimmed and chopped
Celery, stick , trimmed and chopped
2 each
Olive Oil
Ginger, Fresh Root, finger sized , Peeled and shredded
2 each
Garlic Clove , finely chopped
4 each
Fresh Red Chilli , deseeded and chopped
1 each
Coriander Seeds , Whole
2 tbsp
Cloves, whole
4 each
Black Pepper , freshly ground
2 tsp
Sea Salt
2 tsp
Tomatoes , chopped
36 oz
1 kg
Basil, fresh
1 bunch
Vinegar, Red Wine
12 fl oz
400 ml
Sugar, Soft Brown
5 oz
140 g

Method

Wash and rinse the bottles and place in a warm oven to heat and dry to sterilise Pick the leaves from the basil and set aside, roughly chop the stalks Place all vegetables except the tomatoes into a large pan with a big splash of olive oil, the ginger, chilli, basil stalks, coriander seeds and cloves Season with pepper and salt Cook on a low heat for 10-15 minutes until softened, stirring occasionally Add all of the tomatoes, bring to the boil and then reduce the heat and simmer gently until reduced by about half Add basil leaves to soften and then blend the mixture in a food processor until smooth - this may need to be done in several batches Pour into a clean pan and add the vinegar and sugar Simmer until thick ( it won't be as thick as a bought ketchup however ) Pour into the warm bottles and seal immediately This ketchup is so delicious you can eat it with pasta as a snack lunch or light supper

How long will it take to make?

Preparation time:
Cooking time:
Total time:

How much?

around 6 x 250ml bottles

Look after it

keep cool and dark, use within 12 months and refrigerate after opening

What to put it in

We bottle this delicious sauce in the 250ml Bevanto bottle
Sauces Sauces

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Onions, Red

Fennel, Bulb

Celery, stick

Ginger, Fresh Root, finger sized

Fresh Red Chilli

Tomatoes

Basil, fresh

Sauces recipe published by
Nutrition facts: 0 Calories