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Homemade ketchup recipe | Homemade tomato sauce

This homemade ketchup recipe will bring so much more nuance to any dish you used it in. Something that a store-bought bottle of ketchup can't do.

I know it is easier to buy a bottle of Heinz ketchup from the supermarket than to make you a batch of your own. But learning how to make homemade tomato sauce is surely a worthwhile skill to have.

If you do not have the individual spices like coriander seeds, cloves or cinnamon sticks in your larder, substitute with 1/2 teaspoon of mixed-spice powder or 5-spice powder.

If you can, chop the tomatoes up finely so that you won't have to blend too much. If you only have a normal blender, let the ketchup cool down slightly before pouring into the blender. Remove from blender and back into the saucepan for the 2nd round of simmering.

homemade ketchup open


    30ml olive oil
    2 onions
    2 cloves garlic
    1.5 kilogram plum tomatoes
    200g light brown sugar
    150ml cider vinegar
    2 tablespoon tomato puree
    2 tablespoon molasses
    2 teaspoon dried mustard powder
    1 piece cinnamon stick
    1/2 teaspoon ground coriander seeds
    1/4 teaspoon dried chilli flakes
    1/4 teaspoon ground cloves
    2 limes

  1. Wash, peel and chop the onions finely
  2. Peel the garlic and crush them with the side of your knife
  3. Blanch the tomatoes. Peel and remove the skin and seeds, and chop the rest up
  4. Cut the limes in half and extract the juices
  5. Heat up the olive oil in a heavy-based saucepan
  6. Add the chopped onions and garlic and fry until softened but not brown
  7. Add the chopped tomatoes, tomato puree, vinegar, and stir to mix together
  8. Then add the sugar, molasses, dried mustard powder, cinnamon stick, and ground spices
  9. Stir to mix and dissolve the sugars
  10. Reduce the heat to a slow simmer and simmer the ketchup sauce for about 1 hour, stirring to prevent sticking
  11. If there are still tomato chunks in the mixture, use a handheld blender to blend it further. Remember to remove the cinnamon stick.
  12. Cook it on low until you get the consistency you want. Some prefer a thinner sauce while others like it thick
  13. Remove from heat and let the pot cool down
  14. Stir in the lime juice and store in a sterilised jar, seal and refrigerate
  15. Try to use within 5 days

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