Tomato Ketchup

Name: Tomato Ketchup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes about: 800 ml/28 fl oz
Ingredients: 1 tbsp olive oil; 2 red onions, chopped; 2 garlic cloves, finely chopped; 1 kg/2 lb 4 oz tomatoes, peeled and roughly chopped; 2 tbsp tomato purée/paste; 2 tbsp tomato purée/paste; 75 g/2½ oz soft light brown sugar; 200 ml/7 fl oz red wine vinegar; 1 tsp paprika; ½ tsp mustard powder; ¼ tsp ground cloves; 2 bay leaves; ½ tsp salt; ½ tsp ground black pepper

Preparation info

Makes about:
800 ml

Difficulty
Easy
Ready in
50 min

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

Loved by all, this homemade ketchup is less sweet than many commercial products. It is very simple to make and a useful way to use up a bumper crop of tomatoes each year.

Ingredients

1 tbsp olive oil
2 red onions, chopped
2 garlic cloves, finely chopped

Sauce
Vegan
Gluten-free

Method

Sterilize enough bottles in the oven so that they are ready to use. If using screw-top bottles with metal lids, fit with cut-out card discs to prevent the ketchup coming in contact with the metal.
Heat the oil in a large, heavy-based saucepan. Add the onions and fry gently for 10–15 minutes, stirring occasionally, until softe