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sausage recipes

Tomato ketchup

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Very few of us will make ever make tomato ketchup. However if you do have a glut of fresh tomatoes this recipe is worth a try. It will make around 500 ml which will keep in the fridge for a few weeks.

We like Heinz tomato ketchup. It is one of the few processed foods that chefs will admit to buying and was chosen as the best ketchup by the authoritative American food magazine Cooks Illustrated.

1 kg whole ripe tomatoes, chopped roughly or 2 or 3 cans of chopped tomatoes
Large onion, peeled and sliced
100 g soft brown sugar
150 ml cider vinegar
1 clove crushed garlic
1 tablespoon tomato puree
1/4 teaspoon mustard powder
1/4 teaspoon all spice
1/4 teaspoon ground mace
Piece of cinnamon stick (6 cm)
4 whole cloves
Bay leaf
1/2 teaspoon black peppercorns
Salt and black pepper


Combine the tomatoes and onion in a large, heavy based pan
Simmer, stirring occasionally until soft (around 1 hour)
Push the pulpy tomatoes and onion through a sieve and return to the pot
Add the sugar, vinegar, garlic, tomato puree and mustard powder
Tie the remaining spices and the bay leaf in a piece of muslin to make a bouquet garni, add this to the pot
Simmer the ketchup until it is thick (stirring frequently), check the seasoning, remove the bouquet garni once you are happy with the spice taste
Add salt and black pepper to taste
Allow to cool, pour into bottles and store in the fridge

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