Homemade Tomato Ketchup.

Homemade Tomato Ketchup.

At this time of year, my go-to recipe for preserving tomatoes is either tomato soup, which I love, or oven roasted tomatoes with garlic and herbs. I use the fabulously garlicky sauce, which I freeze in batches, for making things like spaghetti bolognese, moussaka or chilli. It’s sweet, delicious and totally free from additives, which I love. Sometime though, you need something a little bit different to give a little more variety to the store cupboard. This home-made tomato ketchup is a little bit spicy and very delicious. Perfect with home-made pasties or to liven up a quiche or maybe a salad.


  • 4 good-size onions, roughly chopped
  • 250g celery very roughly chopped
  • 5 tbsp vegetable or olive oil
  • 4 garlic cloves, sliced
  • 1 tsp ground coriander
  • 1 short cinnamon stick
  • 1 tsp allspice
  • ½ tsp ground black pepper
  • 2 tsp celery salt
  • 2kg ripe tomatoes, roughly chopped
  • 3 tbsp tomato purée
  • ½ tsp Tabasco sauce
  • 200ml white wine vinegar
  • 200g golden caster sugar

Before you start, sterilise your bottles.



1.Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min. I don’t actually like celery so left that bit out and added more onions and tomatoes.


2. Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, uncovered, for 1 hour until the tomatoes are squashy and the liquid has reduced by several inches. Discard the cinnamon stick.



3. Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilised bottles or jars for up to 6 months


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