When I was little we would always buy tomato ketchup or sauce from the supermarket. Since giving up processed foods and sugars I no longer eat ketchup from the bottle. Instead I enjoy making my own and this recipe I had to include in my NEW cookbook Gifts from Grandpa. I not only dip my Tommy K in chips but I also use it in all sorts of different recipes. Once you start making your own tomato ketchup you won’t want to go back.
- A small piece of string
- Slow cooker or sauce pan
- Sharp Knife
- Chopping boards
- Stick blender
- Food processor
- Large spoon
- One large sterilized jar
- Chopped tomatoes 2 x 400g cans
- Cider vinegar x 2 tbsp
- Onions chopped x 2 medium
- Garlic x 2 cloves
- Bouquet garni (see below)
- Cinnamon x 1/2 tsp
- Smoked paprika x 1/2 tsp
- Date Syrup x 2 tbsp
- Salt and pepper
- Coconut oil if using a saucepan.
Ingredients for the Bouquet Garni
- Ground Cloves x 1/2 tsp
- Ground mace x 1/2 tsp
- Ground allspice x 1/2 tsp
- Black peppercorns x 6
- Bay leaves x 2
Start by making the bouquet garni. Place all the ingredients in a small square of muslin. As I use powdered spice so I like to double up on the muslin. First lay the bay leaves on the muslin then put the powdered spices on top. Once the herbs and spices are assembled, tie the muslin up with the string.
If using a saucepan;
Next chop the onions and garlic and place them in your saucepan and fry gently on a high heat in coconut oil until soft. This should take about 5 minutes. Then add the tomatoes, cider vinegar and add the bouquet garni. Season with salt and pepper. Leave to simmer on a low heat for around an hour.
After the hour, remove from heat and add the cinnamon, smoked paprika and date syrup. Then leave to cool for about 30 minutes. Once the ketchup has cooled, pour into the food processor or use the stick blender to blend the ingredients together.
Then put the ketchup back on a low heat on the hob and leave for another hour. During the hour, the mixture may start to get stuck to the sides of the saucepan so use the spoon to remove any ketchup. Once the mixture has reach the hour and it has started looking like tomato puree remove from the heat. Leave to cool completely and then pour the Tommy K into a sterilized jar.
If using a slow cooker;
Place the onions, garlic, tomato and cider vinegar in the slow cooker. Stir around the pot until everything is mixed together, add the bouquet garni and turn the slow cooker on to a high heat. Put the lid on and leave for two hours.
After the two hours turn off the slow cooker and leave to cool for around 30 minutes. Pour the cooled ketchup into the food processor or use a stick blender to blend the ingredients together. Then pour the ketchup back into the slow cooker or remove the stick blender.
Put the ketchup back on a low heat and leave for another hour with the lid off. During the hour, the mixture may start to get stuck to the sides of the pot so use the spoon to remove any ketchup. Once the mixture has reach the hour and it has started looking like tomato puree turn the slow cooker off. Leave to cool completely and then pour the Tommy K into a sterilized jar.
Now I realize this is time consuming, but it is deliciously satisfing to make your own ketchup. Tommy K goes with everything in our house, like sweet potato, rosemary and garlic infused chips, homemade pizza and scrambled egg. We normally get through a jar every two to three weeks. I make ours when I intend on spending a long time in the kitchen. For example, when I’m making a roast dinner on a Sunday. Then I know I’ll be around to keep an eye on it.
Plus slow cooking means you can leave it on a high heat for two hours and you do not have to worry about it. Now all you have to do is to decided to cook Tommy K in the slow cooker or a saucepan.