I for one love various condiments and ketchup is on the list. I don’t eat a lot of it but I like it with certain things, sausages in particular or a healthy english breakfast. The problem with ketchup is that it’s just loaded with sugar which I don’t like. So I started playing around with making my own. In the beginning I was following Jamie Oliver homemade ketchup recipe but I have now made some alterations.
As I have children I’m trying to make them eat healthy as well and they also like ketchup. When I started experimenting the ketchup came out a bit orange in colour and they did not approve of this. I then added a beetroot which made it come out a perfect colour. There is a word of warning here though, I sent them off to school with a dollop of ketchup on their wholemeal pasta and meatballs lunchbox and they came home saying that it was “old”. Turns out that because there is beetroot in the ketchup if you leave it for a long time on your pasta it will stain it a slightly purple colour. We now put it in a separate pot 🙂
I also use a natural xylitol sugar that has less of an affect on your blood sugar. If your children won’t eat anything that doesn’t come out of a Heinz bottle just pour it into a Heinz bottle – job done!
I hope you like the recipe.
Homemade Tomato Ketchup Recipe
makes about 500ml
You can make different colours of ketchup using just yellow, orange or green tomatoes – simply exchange the cherry and tinned tomatoes for the same amount of your chosen coloured ones. I try and make my ketchup look like shop bought so that the children eat hence I’ve added a beetroot. If you are not bothered about the colour you could leave this out.
- 1 large red onion, peeled and roughly chopped
- ½ bulb fennel, trimmed and roughly chopped
- 1 stick celery, trimmed and roughly chopped
- olive oil
- 1 thumb-sized piece fresh ginger, peeled and roughly chopped
- 2 cloves garlic, peeled and sliced
- ½ fresh red chilli, deseeded and finely chopped
- 1 bunch fresh basil, leaves picked, stalks chopped
- 1 tablespoon coriander seeds
- 2 cloves
- 1 teaspoon freshly ground black pepper
- sea salt
- 1 kg yellow, orange or green tomatoes, chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes
- 1 peeled and roughly chopped raw beetroot
- 200 ml red wine vinegar
- 70 g xylitol sugar ( or soft brown sugar)
Put all the vegetables in a large heavy-bottomed saucepan (I use Le Creuset but you could also use a slow cooker for this stage) add a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half. This could take up to 4-6 hours hence the use of a slow cooker could be handy.
Add the basil leaves, then whiz the sauce in a food processor or a blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months.