VINEGAR IN TOMATO KETCHUP RECIPES

Name: Homemade tomato ketchup
Total time: 1 h 5 min
Yield: 500 ml (roughly)
Ingredients: 1 large red onion peeled and roughly chopped; ½ bulb fennel trimmed and roughly chopped; 1 stick celery trimmed and roughly chopped; olive oil; 5 cm piece of ginger peeled and roughly chopped; 2 cloves garlic peeled and sliced; ½ fresh red chilli deseeded and finely chopped; 1 bunch fresh basil (30g), leaves picked, stalks chopped; 1 tablespoon coriander seeds; 2 cloves; 1 kg yellow, orange or green tomatoes chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes; 200 ml red wine vinegar; 70 g soft brown sugar

TOMATO KETCHUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Tomato Ketchup | Vegetables Recipes | Jamie Oliver Recipes image

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

Ingredients

1 large red onion peeled and roughly chopped
½ bulb fennel trimmed and roughly chopped
1 stick celery trimmed and roughly chopped
olive oil
5 cm piece of ginger peeled and roughly chopped
2 cloves garlic peeled and sliced
½ fresh red chilli deseeded and finely chopped
1 bunch fresh basil (30g), leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
1 kg yellow, orange or green tomatoes chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes
200 ml red wine vinegar
70 g soft brown sugar

Steps:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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 RECIPE - BBC GOOD FOOD

Homemade ketchup recipe - BBC Good Food image

Homemade ketchup is a great way to use up excess tomatoes from the garden

Provided by Jane Hornby

Categories Condiment

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield Makes about 2 litres

Number Of Ingredients 14

Ingredients

4 good-size onions , very roughly chopped
250g celery , very roughly chopped
5 tbsp vegetable or olive oil
4 garlic cloves , sliced
1 tsp ground coriander
1 short cinnamon stick
1 tsp allspice
½ tsp ground black pepper
2 tsp celery salt
2kg ripe tomatoes , roughly chopped
3 tbsp tomato purée
½ tsp Tabasco sauce
200ml white wine vinegar
200g golden caster sugar

Steps:

Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.
Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches. Discard the cinnamon stick.
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.

Nutrition Facts : Calories 25 calories, FatContent 1 grams fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 4 grams sugar, SodiumContent 0.08 milligram of sodium

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