Jam and Preserve Recipes
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
peeled and finely sliced
2 each
Fennel, Bulb,
trimmed and chopped
trimmed and chopped
Celery, stick,
trimmed and chopped
trimmed and chopped
2 each
Olive Oil
Ginger, Fresh Root, finger sized,
Peeled and shredded
Peeled and shredded
2 each
Garlic Clove,
finely chopped
finely chopped
4 each
Fresh Red Chilli,
deseeded and chopped
deseeded and chopped
1 each
Coriander Seeds,
Whole
Whole
2 tbsp
4 each
Black Pepper,
freshly ground
freshly ground
2 tsp
2 tsp
Tomatoes,
chopped
chopped
36 oz
1 kg
Basil, fresh
1 bunch
12 fl oz
400 ml
Sugar, Soft Brown
5 oz
140 g
Rosie's Ingredient Calculator
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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:
45 mins
Cooking time:
45 mins
Total time:
1 hour 30 mins
How much?
around 6 x 250ml bottles
Look after it
keep cool and dark, use within 12 months and refrigerate after opening
Useful links
We bottle this delicious sauce in the 250ml Milk bottle
Rosie's Preserving School Workshops
Tomato Ketchup and Passata
