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.
30ml olive oil
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
- Wash, peel and chop the onions finely
- Peel the garlic and crush them with the side of your knife
- Blanch the tomatoes. Peel and remove the skin and seeds, and chop the rest up
- Cut the limes in half and extract the juices
- Heat up the olive oil in a heavy-based saucepan
- Add the chopped onions and garlic and fry until softened but not brown
- Add the chopped tomatoes, tomato puree, vinegar, and stir to mix together
- Then add the sugar, molasses, dried mustard powder, cinnamon stick, and ground spices
- Stir to mix and dissolve the sugars
- Reduce the heat to a slow simmer and simmer the ketchup sauce for about 1 hour, stirring to prevent sticking
- If there are still tomato chunks in the mixture, use a handheld blender to blend it further. Remember to remove the cinnamon stick.
- Cook it on low until you get the consistency you want. Some prefer a thinner sauce while others like it thick
- Remove from heat and let the pot cool down
- Stir in the lime juice and store in a sterilised jar, seal and refrigerate
- Try to use within 5 days