Tomato Ketchup
| Published: 3rd October 2007 10:42 |
Makes: 1kg
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Ingredients
1.5kg Ripe tomatoes, coarsely chopped
2 Red Onions, sliced
1 Large red pepper, deseeded and chopped
40g Soft brown sugar
125ml Cider vinegar
1 tsp English mustard
1 cinnamon stick
1 tsp Whole allspice
1 tsp Whole cloves
1 tsp Blade mace
1 tsp Black peppercorns, crushed
1 Bay leaf
1 Clove of garlic
1 tsp Paprika
1 Red chilli, deseeded and finely chopped
3-4 heaped tsp cornflour
Method
1. Combine the tomatoes, onion, chilli, garlic and peppers in a large heavy pan over a medium heat and simmer, stirring occasionally, until very soft.
2. Blend in a food processor until smooth and return to the pan with the sugar, vinegar and mustard.
3. Tie the cinnamon, allspice, cloves, mace, black peppercorns and bay leaf in a square of muslin and drop it into the pan. Bring the mixture to the boil, then reduce to a slow simmer.
4. Season to taste with salt and continue to cook, allowing it to bubble gently, stirring often and carefully, for at least 10-20 minutes, until thoroughly blended and quite thick.
5. You can add 3-4 heaped teaspoons of cornflour to thicken the mixture, I personally prefer it with out thickening. Mix the cornflour with a little cold water to form a paste before adding to the mixture.
6. Leave to cool. Remove the muslin bag of spices, pour the mixture through a funnel into suitable bottles.
Stored in the fridge this ketchup will keep for a month. If you bottle in sterilised jars and seal well, the ketchup should keep for a year.
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