Kickin’ Tomato Ketchup

Spicy and Sweet, what more could you need!

Story behind the recipe.

I was inspired on a day off from work while walking round Sainburys. I am a huge fan of Tomato Ketchup and everyone knows I could literally eat it with everything. I normally go for the Heinz variety but I though hold up a minute, make your own! I wanted something which had a bit of heat and is a little sweet. Here’s the recipe below.

Hand holding a small glass jar with a brown liquid, sealed with a cork and a black wire clasp, against a plain white wall.

Ingredients.

800g Tinned whole peeled tomatoes

1/2 large onion, chopped (about 80g)

1 clove garlic, minced

Half of Red Chilli (De-seeded)

60 ml apple cider vinegar (or white vinegar)

50 g brown sugar

1/2 tsp salt

Spices

1/4 tsp celery salt

1/4 tsp onion salt

1/4 tsp black pepper

1/4 tsp ground allspice

1/8 tsp ground mustard

1/8 tsp ground cumin

1/8 tsp cayenne pepper (adjust to taste)

1/8 tsp Dried Oregano

1 bay leaf

Method.

  1. Cook Onions and Garlic: In a large pot, heat a small amount of olive or neutral oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent, about 5-7 minutes. Add the minced garlic and chilli cook for another minute until fragrant.

  2. Add Tomatoes: Add the 800g tinned tomatoes (including their juices) to the pot. Stir to combine with the onions, garlic and chilli Simmer over medium heat, stirring occasionally, for about 20 minutes to soften the tomatoes.

  3. Blend and Strain: Puree the mixture until smooth using an immersion blender, or blend in batches in a regular blender. Strain through a fine mesh sieve into a clean pot to remove seeds and skins.

  4. Add Seasonings: Add 60 ml apple cider vinegar, 50 g brown sugar, salt, celery salt, onion salt, black pepper, allspice, mustard, cumin, cayenne pepper, and the bay leaf. Stir well.

  5. Simmer and Reduce: Bring to a boil over medium heat, then reduce the heat and simmer, stirring occasionally, until thickened (30-45 minutes). Remove the bay leaf after simmering.

  6. Adjust Seasoning: Taste and adjust seasoning as needed.

  7. Sieve the Sauce: Let the sauce cool down slightly and then pass through a fine mesh sieve with the back of a wooden spoon. This will make the sauce smoother.

  8. Bottle the Ketchup: Cool slightly more and transfer to sterilised jars. Store in the refrigerator.

Ingredients for cooking: chopped onions, diced red and green peppers, dried herbs and spices, tomato paste, chopped canned tomatoes, canned crushed tomatoes, olive oil, salt, and brown sugar, all arranged on a wooden surface.
A hand blending tomato sauce in a pot on a stove with an immersion blender.
A hand holding a small glass jar with a brown liquid, sealed with a wooden lid and metal clasp, against a plain white wall background.

What could I have this with?

This sauce is a classic but with a kick. Its perfectly paired with something as basic as fries, chunky chips or even with BBQ food!

Refrigerator: between 3°C and 5°C

  • Use by: Up to 3 - 4 weeks.

  • Storage Method: Store the homemade ketchup in an airtight container or sterilised jar in the refrigerator. Ensure the container is sealed tightly to prevent contamination and maintain freshness.

Make it stand out.