Tomato Ketchup

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 lb. ripe tomatoes
  • 1 pt. vinegar
  • ½ lb.


Cut the tomatoes into quarters, place them in a preserving-pan with the salt and vinegar and simmer until the tomatoes are quite soft and broken up. Strain the mixture through coarse muslin or a nylon sieve, then return the purée to the preserving-pan and add the sugar. Continue to simmer till the ketchup starts to thicken, and then add the spices a little at a time, stirring thoroughly until t