Spiced Tomato Ketchup
This rustic tomato ketchup is packed full of flavour. Enjoy it on chips, burgers, and more!
Servings: 500 millilitres
Equipment
- 500 millilitre glass bottle or jar
Ingredients
- 1 large red onion
- 1 large fennel bulb
- 2 sticks celery
- 1 tbsp olive oil
- 0.5 tsp salt
- 2 inch piece root ginger
- 3 cloves garlic
- 1 tsp crushed chilli flakes
- 1 bunch fresh basil
- 1 kilogram tomatoes
- 250 millilitres water
- 3 tbsp tomato puree
- 150 millilitres red wine vinegar
- 50 grams light brown sugar
- salt and pepper to taste
Instructions
- Dice the red onion, fennel and celery then add to a heavy bottomed sauce pan along with the olive oil and salt.
- Fry the vegetables on a medium until the begin to soften (roughly 15 minutes).
- Mince the ginger and garlic and add to the saucepan along with the crushed chilli flakes and the coriander seeds.
- Cook the vegetable and spice mix for another 5 minutes so that the spices release their flavour.
- Add the tomatoes to the pan and top up with roughly 250 millilitres of water.
- Bring the pan to a boil and simmer until the vegetables have softened and the liquid has reduced in half.
- Let the mixture cool before adding to a high powered blender along with the basil.
- Blitz the tomato mix until smooth.
- Transfer the smooth tomato sauce back to the sauce pan and place on a medium heat.
- Add the tomato puree, vinegar and sugar and stir until the sugar has dissolved and all of the ingredients are combined.
- Let the sauce simmer, reducing down, until it is the consistency of tomato ketchup and season to taste and in the meantime, sterilise your bottles or jars.
- Transfer the ketchup while still hot into sterilised bottles or jars and allow it to cool (you will know the bottles and jars have sealed when you hear the lids "pop").
- The ketchup will keep in the fridge for up to 6 months (if you don't eat it in that time!)