Tomato Ketchup

Name: Tomato Ketchup
Yield: Makes around 375 ml (13 fl oz)
Ingredients: 2 teaspoons sunflower or vegetable oil; Salt and freshly ground black pepper; 50 g (1¾ oz) soft light brown sugar; 1 garlic clove, crushed or finely chopped; ¼ teaspoon ground cloves; 1 × 400-g (14-oz) tin chopped tomatoes or plum tomatoes; 1 bay leaf; 1 tablespoon tomato paste (concentrated purée); 1 celery stick, chopped; ½ teaspoon ground cinnamon; 1 small onion, chopped; 75 ml (2½ fl oz) red wine vinegar; 2 tablespoons malt vinegar; ½ teaspoon ground allspice; ¼ teaspoon English mustard

Preparation info

Makes around
375 ml

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

I love a homemade tomato ketchup; it feels decadent and has a much more grown-up flavour than any ketchup you can buy ready-made. That’s not to say there’s no place for the classic ketchup, but this one is great with a home-cooked fry-up or with your bangers and mash.

Ingredients

2 teaspoons sunflower or vegetable oil
1 small onion, chopped
1

Sauce
Vegan

Method

Heat the oil in a saucepan over a gentle heat. Add the onion and celery and fry for 10-12 minutes or until softened. Stir in the garlic, cook for 1 minute, then stir in the spices and cook for 30 seconds.

Tip in the tinned tomatoes and tomato paste, then pour in both vinegars. Season well with salt and pepper then stir in the sugar, mustard and bay leaf. Bring to a simmer and cook for 1