How To Make Homemade Tomato Ketchup
The best tomato ketchup to go with chips!
Ingredients
- 1 Onion (Chopped)
- 1 Celery Stick (Chopped)
- Olive Oil
- 1 tsp Ground Ginger
- 2 Cloves of Garlic (chopped)
- ½ Red Chilli (Deseeded and finely chopped)
- 1 Bunch Basil (Leaves and stalks)
- 1 tsp Ground Coriander
- 1 tsp Ground Cloves
- 1 kg Tomatoes (chopped)
- 200 ml Red Wine Vinegar
- 70 g Brown Sugar
Instructions
- Place all the vegetables in a large saucepan with some olive oil and the ginger, garlic, coriander, ground cloves, chilli and chopped basil stalks. Season with black pepper and salt.
- Cook gently over a low heat for 15 minutes, or until softened. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
- Add the basil leaves then whiz the sauce with a hand blender and push it through a sieve twice to make it smooth and shiny. Put the sauce in a clean pan and add the vinegar and sugar.
- Bring to the boil and simmer until it reduces and thickens like the texture of tomato ketchup. Taste to see if it needs more salt and pepper.
- Transfer to sterilised bottles or jars, then seal tightly and store in a cool dark place.
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Nutrition
Serving: 30gCalories: 18kcalCarbohydrates: 4gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 5mgPotassium: 77mgFiber: 0.5gSugar: 3gVitamin A: 40IUVitamin C: 3mgCalcium: 15mgIron: 0.4mg
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