Hang Fire's homestyle ketchup

Hang Fire's homestyle ketchup

The Hang Fire Cookbook

‘Making my own ketchup? Ain’t nobody got time for that!’ But let me tell you my friends, it’s a great basis for making your own barbecue sauce and gives it an authentic taste with none of those artificial sweetener flavours so often found in shop-bought brands. This is also an awesome use of that tomato glut you may have from an overzealous planting earlier in the year – or an excuse to grow toms to make your own amazing ketchup. This versatile sauce can be used in almost any dish calling for ketchup.


Quantity Ingredient
2 tablespoons olive oil
1 large onion, roughly chopped
5cm piece fresh ginger, peeled and roughly chopped
2 garlic cloves, sliced
1/2 red jalapeno, deseeded and finely chopped
1/2 teaspoon celery salt
1 tablespoon coriander seeds
3 cloves
few cracks fresh black pepper
1 teaspoon sea salt flakes
500g ripe vine roma,cherry or pomodorino tomatoes, halved
500g good-quality tinned tomatoes
50g good-quality tomato puree
70g soft light brown sugar
200ml sherry vinegar


  1. In a heavy-based pan, add the olive oil, onion, ginger, garlic, chilli, celery salt, coriander seeds and cloves. Season with a few twists of black pepper and salt. Gently cook for 10–12 minutes, until the onions have softened. Add both types of tomatoes and the tomato purée, and 300ml water, and simmer for 30 minutes until the mixture reduces by half.
  2. Next, transfer the mixture to a food processor or blender and blitz until smooth. Give the pan you cooked the onions in a quick rinse, then return the puréed mixture back to the pan along with the sugar and vinegar. Gently simmer over low heat for 20 minutes, until reduced to the consistency of ketchup. Adjust the seasoning to taste.
  3. Pour the ketchup through a funnel into a sterilised jar or bottle (see recipe note).
  4. It will keep for up to 6 months in the fridge, though it rarely lasts that long with us!

Deep South
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