Homemade Grape Tomato Ketchup is easy to make and a great project for you to try when tomatoes are plentiful. Once you have tasted your own homemade ketchup, you may never go back to store-bought again.
15 ml (1 tablespoon) olive oil
1 large red onion, peeled and roughly chopped
1 large stalk celery, trimmed and roughly chopped
1 piece (1 inch long) of fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
1 bunch fresh basil, leaves picked and set aside, remaining stalks chopped
1 tablespoon coriander seeds or 1 teaspoon ground coriander
2 cloves or 1/8 teaspoon ground cloves
½ – 1 teaspoon freshly ground black pepper
1 teaspoon sea salt, or to taste
1 kg (2.2 lbs.) fresh grape tomatoes, chopped, or garden tomatoes or 500 g fresh tomatoes and 1 can (500 g) tinned tomatoes
250 ml water
200 ml red wine vinegar
70 g (1/3 cup) organic cane sugar or light brown sugar
½ fresh red chilli, deseeded and finely chopped or ¼ teaspoon red pepper flakes, optional
2 fresh bay leaves, optional
You will need a large heavy-bottomed saucepan or Dutch oven for this recipe. Add the oil and the vegetables (onion, celery), together with the ginger, garlic, chopped basil stalks, coriander, cloves, ground pepper and a good pinch of salt.
Cook over gentle heat for 10 minutes until softened, stirring occasionally.
Add all of the chopped tomatoes and 250 ml of water. Bring to a boil and simmer gently until the sauce reduces by half.
Add the basil leaves, then, puree the sauce with a hand blender or food processor. Using a spatula, push the mixture through a sieve twice to make sure that the mixture is smooth. CHEF TIP:I saved the pulp that was left in the sieve to make a flavourful batch of chilli.
Place the smooth strained tomato mixture into a clean saucepan. 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 (approximately 30 minutes). Taste the mixture and adjust the seasoning if necessary.
Spoon the ketchup into sterilized bottles, then seal tightly and place in the fridge. It should keep for six months. It is great with burgers, fries, steak and grilled cheese.
For more details, please refer to my original post called Homemade Grape Tomato Ketchup on urbnspice.com
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