Rate this recipe

Preparation info

  • Makes

    550 ml

    • Difficulty


    • Ready in

      40 min

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

This is my basic recipe. You can experiment with a few twists: replace the rice vinegar with balsamic vinegar, add some chilli with the onions and celery...



  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped onion
  • 1 teaspoon olive oil
  • 330 ml (11¼ fl oz/1⅓ cups) water

Other Ingredients

  • 140 g (5 oz) tomato paste (concentrated purée)
  • 70 g ( oz) caster (superfine) sugar
  • 2 pinches salt
  • small pinch grated nutmeg
  • 1 tablespoon cornflour (cornstarch)
  • 55 ml ( fl oz) white vinegar


The Stock

Sauté the celery and onion in the oil for 3 minutes, then add the water and bring to the boil. Lower the heat and simmer for 10 minutes. Strain, reserving the liquid. You need 330 ml (11¼ fl oz/1⅓ cups) liquid, so add water to make up the volume if needed.

The Ketchup

Combine the strained liquid, tomato paste, sugar, salt and nutmeg in a saucepan. Bring to the boil over medium heat, then lower the heat and simmer for 5 minutes, stirring. Blend the cornflour with the vinegar. Pour this mixture into the saucepan and simmer for another 5 minutes, stirring.


Allow to cool before serving. Store in the refrigerator in a bottle.