Preparation info
  • Makes enough to fill


    500 ml kilner jars
    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

Although we use this in the tartine you can also use it as a marinade for white or dark meats or as a dipping sauce for our confits.


  • 2.25 kg plum tomatoes
  • 500 g white onions
  • 250 g</


Chop the tomatoes and peel and dice the onions and apples. Combine all of the ingredients apart from the sugar in a heavy-based saucepan and simmer for 3 hours, stirring occasionally.

Add the sugar and continue to simmer for a further hour, stirring more frequently as the ketchup starts to stick to the bottom of the pan. Blend the ketchup to a smooth purée using a stick blender and then