Tomato and apple ketchup

Tomato and apple ketchup

By
From
My Favourite Ingredients
Makes
1 large jar
Photographer
Jason Lowe

At the beginning of autumn, when the last of the summer tomatoes are still around and the earliest apples are creeping in, it is time to make ketchup. Good homemade tomato ketchup is a delight. Sweet and zingy, it is the perfect accompaniment to grilled beef or hamburgers, sharp English Cheddars and lemony goat’s cheeses – though you only need a tiny amount with these delicately flavoured soft cheeses.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
5 red onions, peeled and roughly chopped
1kg apples
2.5kg ripe tomatoes
2 garlic cloves, peeled and finely chopped
400g caster sugar
500ml red wine vinegar
10 cloves
2 cinnamon sticks
3 bay leaves
12 juniper berries
sea salt
freshly ground black pepper

Method

  1. Place a preserving pan or a large heavy-based saucepan on a low heat and add the olive oil. When it is warm, tip in the onions and sweat gently for 10 minutes until soft and translucent. Meanwhile, core and roughly chop (but do not peel) the apples and tomatoes.
  2. Add the garlic to the pan and sweat for 1 minute, then add the apples and tomatoes. Stir in the sugar and red wine vinegar. Tie the spices, bay leaves and juniper berries in a piece of muslin and drop into the pan. Stir the mixture to combine all the ingredients, then turn the heat to low and cook gently for 11/2 hours, stirring occasionally to make sure the mixture doesn’t stick on the bottom of the pan.
  3. The ketchup is ready when it has cooked right down to a glossy, pulpy sauce. Add a generous pinch of salt and a few grindings of pepper, to taste. Allow to cool, then spoon into one large or two small sterilised jars. Seal and store in a cool, dark place. Use within a few months and keep in the fridge once opened.
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