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Tomato Ketchup

Blog: Norfolk Single Dad
Posted by: Eddie2sox Tuesday 20th March 2007, 8:07am

I decided to make Sam some home-made tomato ketchup instead of the usual Heinz variety....it's difficult to estimate how much ketchup you will get because it depends how watery the tomatoes are.....

Ingredients

4 kg ripe tomatoes

300 ml clear malt vinegar

200g caster sugar

8 cloves

1 tsp ground ginger

1 tsp grated nutmeg

1/2 tsp peppercorns

2-3 bay leaves

1 tsp salt

Method

1. Rinse and roughly chop the tomatoes. Put them in a large pan with the other ingredients and leave to soak for 30 minutes. Bring to the boil, reduce to a simmer and bubble gently on a low heat for 30 minutes to an hour. The tomatoes release lots of juice, so shouldn't stick to the pan.

2. When you have a thick(ish) aromatic sauce, remove from the pan and push the mix through a sieve, leaving the debris and spices behind. Taste and season if required. Return this puree to the pan, bring back to the boil, turn down to a simmer and reduce to a rich, think sauce.

3. How long this takes depends on the water content of the tomatoes, but allow anything up to 1 1/2 hours. Pour through a funnel into jars or bottles (I am using a Heinz bottle, Sam will never know the difference).

Notes

This was fun to make and should be a bit healthier than shop-bought ketchup. I used half the amounts for the ingredients and it turned out really well. 2kg of tomatoes made approx 900g of ketchup.

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