Homemade Tomato Ketchup
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cloves
Garlic (peeled and sliced)1 tbsp
Coriander Seed1
Sea Salt450 g
Cherry (amazing)1 cup
Soft Brown SugarDirections:
1
Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves
2
Season with the pepper and a good pinch of salt
3
Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often
4
Add all the tomatoes and 1 1/2 cups of cold water
5
Bring to the boil and simmer gently until the sauce reduces by half
6
Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny
7
Put the sauce into a clean pan and add the vinegar and the sugar
8
Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup
9
At this point, correct the seasoning to taste
10
Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months