VINEGAR FREE KETCHUP RECIPES
TOMATO KETCHUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
This tomato ketchup recipe will blow your socks off when dolloped on steak and chips – heaven!
Total Time 1 hours 5 minutes
Yield 500 ml (roughly)
Number Of Ingredients 13
Steps:
- Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with a teaspoon of black pepper and a good pinch of sea salt.
- Cook gently over a low heat for 10 to 15 minutes, or until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
- Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar.
- Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
- Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with steak and chips.
Nutrition Facts : Calories 9 calories, FatContent 0.2 g fat, SaturatedFatContent 0.0 g saturated fat, ProteinContent 0.4 g protein, CarbohydrateContent 1.2 g carbohydrate, SugarContent 0.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
HOMEMADE KETCHUP - DELICIOUS HEALTHY RECIPES MADE WITH ...
Mm mm, nothing is better than homemade ketchup; making your own ketchup is so EASY to make at home and making it yourself allows you to control what goes in it.
Provided by Gina
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 22
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth.
- When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.
- Remove from heat and cover until cool.
- Chill and store refrigerated in a covered container.
Nutrition Facts : ServingSize 1 tablespoon, Calories 20.6 kcal, CarbohydrateContent 5.4 g, ProteinContent 0.4 g, SodiumContent 140.7 mg, FiberContent 0.4 g, SugarContent 4.7 g
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- Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilised bottles or jars for up to 6 months - see tip, below.
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- Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed. Transfer to a clean, sterile jar and refrigerate. Will keep for several months.
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