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Homemade tomato ketchup
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Total Time:
1 hour 5 minutes
Irresistible homemade tomato ketchup elevates steak and chips to heavenly heights!
Ingredients:
  • 1 large red onion peeled and roughly chopped
  • ½ bulb fennel trimmed and roughly chopped
  • 1 stick celery trimmed and roughly chopped
  • olive oil
  • 5 cm piece of ginger peeled and roughly chopped
  • 2 cloves garlic peeled and sliced
  • ½ fresh red chilli deseeded and finely chopped
  • 1 bunch fresh basil (30g), leaves picked, stalks chopped
  • 1 tablespoon coriander seeds
  • 2 cloves
  • 1 kg yellow, orange or green tomatoes chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes
  • 200 ml red wine vinegar
  • 70 g soft brown sugar
Instructions:
  • In a large heavy-bottomed saucepan, combine all the vegetables with a generous amount of olive oil, ginger, garlic, chili, basil stalks, coriander seeds, and cloves. Season with a teaspoon of black pepper and a good pinch of sea salt. Cook over low heat for 10 to 15 minutes until softened, stirring occasionally. Add the tomatoes and 350ml of cold water. Bring to a boil and simmer until the sauce reduces by half. Stir in basil leaves, then blend the sauce in a food processor or with a hand blender. Strain the sauce twice for a smooth texture. Transfer the sauce to a clean pan and add vinegar and sugar. Simmer until the sauce thickens to the consistency of tomato ketchup. Adjust seasoning to taste. Pour the ketchup into sterilized bottles using a funnel, seal tightly, and store in a cool dark place or the fridge for up to six months. Delicious with steak and chips.

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