Tomato Ketchup

Homemade tomato ketchup

With loads of veggies & a little kick

Tomato Ketchup

1 hr 5 mins

Super easy

makes 500

About the recipe

This tomato ketchup recipe will blow your socks off when dolloped on steak and chips – heaven!


nutrition per serving

9

Calories


0.2g

Fat


0g

Saturates


0.8g

Sugars


0.4g

Protein


1.2g

Carbs


of an adult’s reference intake


Recipe From

Jamie at Home

Jamie at Home

By Jamie Oliver

Ingredients

1 large red onion, peeled and roughly chopped

½ a bulb of fennel, trimmed and roughly chopped

1 stick of celery, trimmed and roughly chopped

olive oil

5cm piece of ginger, peeled and roughly chopped

2 cloves of garlic, peeled and sliced

½ a fresh red chilli, deseeded and finely chopped

1 bunch of fresh basil (30g), leaves picked, stalks chopped

1 tablespoon coriander seeds

2 cloves

500g amazing ripe cherry or plum tomatoes, halved plus 500g tinned plum tomatoes, chopped, or 1kg yellow, orange or green tomatoes, chopped

200ml red wine vinegar

70g soft brown sugar

Method

  1. Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with a teaspoon of black pepper and a good pinch of sea salt.
  2. Cook gently over a low heat for 10 to 15 minutes, or 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.
  3. 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. Put the sauce into a clean pan and add the vinegar and the sugar.
  4. 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.
  5. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with steak and chips.

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