Ketchup is a tomato-based condiment that’s primarily used for dipping and spreading and features as an ingredient in other sauces and dressings. Here are two recipes to try if you’re trying to avoid store-bought ketchup with preservatives and other additives.
How to make homemade tomato sauce.
Recipe 1
Ingredients
- 1 medium white onion
- ½ teaspoon olive oil
- ¼ teaspoon ground clove
- 1 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 2 tablespoons granulated sugar
- 85-100 ml tomato paste
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 400 ml crushed tomatoes
- 2/3 cup of red wine vinegar
- salt to taste
Method
- Dice the onions
- Sauté the onions in olive oil until they’re translucent and add 1 teaspoon of salt
- Reduce the heat and add clove, cinnamon, and sweet paprika
- Add the sugar and salt until the sugar melts stirring for about 30 seconds
- Add the tomato paste and honey, stirring for two minutes
- The onion will have a shiny, jammy BBQ sauce
- Add the liquid ingredients – the red wine vinegar to the crushed tomatoes
- Reduce the heat to low and cover it leaving it slightly ajar to allow for evaporation and control any splatter while stirring occasionally for 20-25 minutes
- Remove it from the heat and set it aside for 5 minutes to slightly cool
- Pour the mix into a large bowl in preparation for blending
- Blend the ketchup mixture in batches starting from low and then slowly increasing to high
- Repeat until all the ketchup is blended
- Add the remaining 1 teaspoon of salt and then the remaining tablespoons of red wine vinegar to the ketchup
- Simmer the mixture on low heat for 5 minutes
- Remove from the heat and allow it to cool for 20-30 minutes
- Transfer the ketchup to a glass jar or plastic container and store it in the refrigerator.
Recipe 2
Ingredients
- 4 good size onions, roughly chopped
- 250g celery, roughly chopped
- 5 tablespoons vegetable or olive oil
- 4 garlic cloves, sliced
- 1 tablespoon ground coriander
- 1 short cinnamon stick
- 1 tablespoon allspice
- ½ tablespoon ground black pepper
- 2 tablespoons celery
- 2 kilograms ripe tomatoes, roughly chopped
- 3 tablespoons tomato puree
- ½ tablespoon Tabasco sauce
- 200ml white wine vinegar
- 200g golden caster sugar
- Salt to taste
Method
- Put the onions and celery into a food processor and whizz until it’s finely chopped.
- Heat the oil in a large saucepan then add the onions and celery
- Lower the heat and let it sit for 5 minutes
- Add the garlic and cook for 5 minutes more then add the spices and cook for another minute
- Stir in all the remaining ingredients and bring to boil
- Keep it on a bubbling simmer uncovered for about 1 hour until the tomatoes are squashy and the liquid has reduced by several inches
- Remove the cinnamon stick
- Whizz the mix with a blender until it’s smooth then sieve into a bowl
- The ketchup will thicken a little when it cools but if yours seems runny after blending, put it back on the heat and cook a little longer, stirring often until reduced
- Keep the ketchup in an airtight container in the fridge for up to 3 months or freeze it in batches
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