Tomato ketchup

Tomato ketchup

By
From
Everyday Seafood
Serves
10-12
Makes
400 ml

Ingredients

Quantity Ingredient
a drizzle olive oil
2 red onions, peeled and chopped
6 garlic cloves, peeled and sliced
20 black peppercorns
2.5kg ripe tomatoes, roughly chopped
100g caster sugar
4 teaspoons chopped thyme
1 cinnamon stick
4 bay leaves
300ml red wine vinegar
sea salt
freshly ground black pepper

Method

  1. Heat a large saucepan over a medium heat and add the olive oil. When hot, add the onions and garlic and cook for 2 minutes until the onions start to turn translucent.
  2. Meanwhile, tie the peppercorns in a piece of muslin and add to the pan with the tomatoes, sugar, thyme, cinnamon and bay leaves. Cook for 15 minutes until the tomatoes have broken down. Continue to cook until the tomato liquid has reduced right down, almost to nothing. Now add the wine vinegar and let bubble for 5 minutes.
  3. Remove the cinnamon, bay and peppercorn bundle. Tip the contents of the pan into a blender or food processor and blend until smooth, then pass though a sieve into a bowl. Taste for seasoning, adding salt and pepper as required.
  4. Transfer to a clean container and allow to cool, then seal. The tomato ketchup will keep in the fridge for up to a week; or you can freeze it for up to a month.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again