Home-made spicy tomato ketchup
Thick, sweet-sour ketchup with clove, cinnamon and pepper
A proper home-made ketchup: fresh tomato puree boiled down with sugar and a muslin bag of whole spices, then sharpened with vinegar. It's thick, glossy and gently spiced. It keeps for a long time in the fridge and is great in pasta dishes.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 24
Ingredients
Method
0/6 doneStep 1: Blanch and puree 4 ⅜ lb ripe tomatoes as in the tomato puree recipe. Strain the puree through a sieve to remove the seeds.
20 minStep 2: Tie 4 cloves, 3 small cinnamon sticks and 5 black peppercorns in a small muslin bag.
Step 3: Bring the tomato puree to the boil in a large, heavy pan. Add 7 oz sugar, ½ tsp salt and the spice bag.
Step 4: Boil, stirring often (more often towards the end, when it starts to spit), until the puree thickens to ketchup consistency: a spoonful should hold its shape on a plate.
55 minStep 5: Remove the spice bag and let the ketchup cool.
Step 6: Add 2 tbsp white vinegar and stir well. Fill clean glass bottles and store in the fridge.
Nutrition per serving
- Calories
- 50 kcal
- Protein
- 1 g
- Carbs
- 11 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does home-made spicy tomato ketchup take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of cloves?
- Ground cloves, ¼ tsp for every 3 whole cloves.
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