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Spicy tomato ketchup

This is a great recipe for using lots of tomatoes. You don’t get much out of 2kg. I ended up with just 3 250g bottles.

Before starting, check my notes onĀ sterilizing jars.

2kg Tomatoes
500g Onions Peeled
75g Fresh Ginger Root, peeled
6 Garlic Cloves
3-4 Chillies, deseeded.
6 celery stalks with leaves

For the spice bag
2 tbsp coriander seeds
1 tsp cloves
1 tsp crumbled mace blades

For every 1 litre of pulp
250ml cider vinegar
75g soft brown sugar.
2 tsp salt
1 tbsp sweet paprika
Coarsely chop tomatoes onions,ginger, garlic and chillies in the food processor.
Put the mixture in the preserving pan. Tie the celery stalks together with the spice bag. Bring to the boil, then simmer for 25 minutes or until the onions are translucent.
Remove the celery and spice bag. Press the mixture through a sieve or food mill, then return to the cleaned pan. Bring to the boil, and cook for 3/4 - 1 hour or until the puree has reduced by half.
Measure the puree and add the vinegar, sugar, salt and paprika. Boil for 1 hour stirring frequently, until reduced and thick. Pour into the hot sterilized bottles, then seal.
The ketchup is ready immediately, but improves with keeping.

Originally posted 2017-07-20 16:25:01.

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