Catsup

Catsup

By
From
A Year of Practiculture
Makes
4 x 700 ml
Photographer
Rohan Anderson & Kate Berry

When I found out how much sugar and other rubbish is in store-bought tomato ketchup, I had to add it to the list of food that I no longer wanted to buy. Over the years I haven’t really missed it – I always seem to have some other home-made condiment to fill its shoes. With a box of left-over tomatoes and the year’s supply of tomato passata taken care of, I figured why not make a batch. And I’ve been making it ever since. It’s a recipe I reckon will evolve over time, but for now here’s what I’ve been using. It’s great out camping with camp-cooked sausages or on crisp roasted potatoes and fries. And the best thing is, you know the contents because you made it yourself.

Ingredients

Quantity Ingredient
2-3kg ugly tomatoes
60ml olive oil, plus extra for storing
3 large onions, chopped
1 garlic bulb, cloves separated and peeled
125ml malt vinegar
100g brown sugar
1 tablespoon whole cloves
1 tablespoon whole allspice berries
1 tablespoon cayenne pepper or chilli powder
2-3 tablespoons dried oregano
1 tablespoon freshly cracked black pepper
salt, to taste

Method

  1. Preheat the oven to 200–220°C.
  2. Halve the tomatoes, place in large roasting tins, drizzle over about half the olive oil and toss to coat. Roast for 30–40 minutes.
  3. Meanwhile, heat the remaining olive oil in a large stockpot over low heat and gently sweat the onions and garlic for about 30 minutes.
  4. Transfer the tomatoes to the stockpot with the onion and garlic. Add the vinegar, sugar, spices, oregano and seasoning, then simmer gently for 30 minutes, stirring occasionally.
  5. Allow to cool a little, then blitz using a hand-held blender. Strain to remove any solids and skins, then transfer to sterilised bottles or jars, leaving enough room at the top of each for a glug of olive oil for storage. They will keep for at least 6 months in the larder. Refrigerate the sauce after opening.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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