Tomato ketchup

Tomato ketchup

By
From
The Produce Companion
Makes
750 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
2kg ripe tomatoes, quartered
3 onions, chopped
2 garlic cloves, chopped
2 teaspoons salt
pepper
115g caster sugar
60ml red-wine vinegar

Method

  1. Combine the tomatoes, onion and garlic in a food processor and process until the tomato is roughly chopped (do this in batches if necessary).
  2. Transfer to a large saucepan and add the salt and a grinding of pepper. Bring to the boil then reduce the heat to low, cover with a lid and simmer for 45 minutes, stirring occasionally.
  3. Pass the tomato mixture through a food mill (or press through a sieve, pushing down to extract as much liquid as possible). Discard the solids.
  4. Return the strained mixture to the clean saucepan. Add the sugar and vinegar and bring to the boil, then reduce the heat to low and simmer for 20–30 minutes with the lid off, stirring regularly, until thickened slightly. Taste for seasoning, adding more salt or sugar if desired.
  5. Pour the hot sauce into warm sterilised bottles or jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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