This recipe has been on my to-make list for ages, and now that I’m on my second batch I’m wondering why I waited so long. If you grow tomatoes or find a bargain box at the market, making your own ketchup is an obvious and rewarding choice.
Homemade ketchup is slightly sweet, a little sharp and can have a gentle heat — it really wakes up the taste buds. Store-bought ketchup is convenient, but its flavor often seems one-dimensional compared with a fresh, homemade batch.
In my first attempt I used half a chilli and it was lovely. For this batch I used a whole chilli and loved the result. If you prefer no heat, leave the chilli out; if you like things fiery, increase it to suit your palate. I’m planning to experiment with a very hot version next time.
Before cooking, remove the tomato skins for a smoother ketchup. The easiest method is to score each tomato with a shallow X, drop them into boiling water for a minute or two, then lift them out with a slotted spoon — the skins should slip off easily.
Experiment with added flavors — if you discover a spice or herb that elevates your ketchup, please share it in the comments. Enjoy making this simple, flavorful condiment at home.
Janie x
- Splash of olive oil
-
1
medium onion
chopped -
3
garlic cloves -
1
kg
fresh tomatoes
skinned, with most seeds and juice removed -
120
ml
red wine vinegar -
2
tablespoons
dark brown sugar -
1
teaspoon
salt -
1
red chilli
chopped (optional)
- Scrap of clean muslin
-
1
piece of cinnamon stick -
1
teaspoon
cloves -
1
teaspoon
coriander seeds
-
Soften the onion and garlic in the oil over medium heat.
-
Add the tomatoes, vinegar, sugar, salt and chilli. Tie the cinnamon, cloves and coriander seeds into the scrap of muslin and let the spice bag simmer in the tomato mixture for about 20 minutes.
-
Remove the spice bag, then carefully transfer the mixture to a blender. Blend until completely smooth.
-
Return the purée to the pan and simmer until the ketchup reaches your desired thickness. It will thicken slightly as it cools, so avoid over-reducing. The sauce can spit while simmering, so use a splatter guard if available.
-
Pour into a clean bottle or jar and store in the fridge. Use generously on sandwiches, fries or anything that needs a delicious hit of homemade ketchup. Enjoy!