Classic tomato ketchup
Our take on the timeless sauce makes the most of bang-in-season summer tomatoes, which are cooked down with red wine vinegar, sugar and earthy spices until tangy and sweet. Dollop it out liberally over fry-ups, chips and cheese on toast.
Makes 1.5 litres
- Prepare20 mins
- Cook1 hr 30 mins
- Total time1 hr 50 mins
- 2 tbsp Vegetable oil
- 2 onions
- 4 clove/s garlic, roughly chopped
- 1 blade mace
- 1 tsp ground allspice
- 2 cloves
- ½ tsp ground black pepper
- 2kg plum tomatoes, roughly chopped
- 200ml red wine vinegar
- 2 bay leaves
- 50g light brown soft sugar
Heat the oil in a large pan over a low-medium heat. Add the onions and celery with a pinch of salt and cook for about 7 minutes, stirring occasionally, until softened. Add the garlic and cook for a further 2 minutes, then add the spices and cook for another minute, until fragrant.
Stir in the remaining ingredients and bring to the boil. Lower the heat and simmer, uncovered, for 1 hour, until the tomatoes are squishy and the liquid has reduced by several centimetres. Meanwhile, sterilise 2 x 250ml jars or bottles, following the instructions on the Food app.
Remove the bay leaves from the mixture and discard. Use a stick blender (or jug blender) to whizz until smooth, then pass through a sieve into a large bowl; discard the seeds and pulp left in the sieve. Transfer to a clean, large pan and reduce over a medium-high heat until thick (about 15-20 minutes, depending on the ripeness of your tomatoes). Season with salt. Transfer to the sterilised jars or bottle and seal. The ketchup will keep for up to 2 weeks in the fridge; use within 3 days once opened.
Typical values per item when made using specific products in recipe