Name: Ketchup
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: Makes 550 ml (19 fl oz)
Cuisine: United States
Ingredients: 1 tablespoon finely chopped celery; 1 tablespoon finely chopped onion; 330 ml (11¼ fl oz/1⅓ cups) water; 140 g (5 oz) tomato paste (concentrated purée); 70 g (2½ oz) caster (superfine) sugar; 2 pinches salt; small pinch grated nutmeg; 1 tablespoon cornflour (cornstarch); 55 ml (1¾ fl oz) white vinegar; 1 teaspoon olive oil

Preparation info

Makes
550 ml

Difficulty
Easy
Ready in
40 min

Appears in

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...

Ingredients

Stock

1 tablespoon finely chopped celery
1 tablespoon finely chopped onion
1

Method

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.