Tommy K, as we like to call tomato ketchup in our house, was probably one of my favourite processed items. I loved it on chips, in burgers and smothered over fry ups. Any food items that I could possibly put with old Tom I would do it. When it came to saying goodbye to him, I have to admit, I was a bit reluctant.
However, since becoming sugar free I have found other alternatives. So here’s my recipe for delicious Tommy K. It does not taste much like the ones you get in the bottle on the supermarket shelf but it’s tasty all the same. Below is the video and recipe on how to make my Easy Homemade Tomato Ketchup.
Do you love ketchup and would you consider switching to a homemade one? Let me know in the comments and please don’t forget to like and follow me.
- A small piece of string
- Sauce pan
- Sharp Knife
- Chopping boards
- Blender or Nutribullet
- 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
- Maple 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
Method for making the bouquet garni
- Start by making the bouquet garni.
- Place all the ingredients in a small square of 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.
Method for making the tomato ketchup
- Peel, slice and chop the onions and garlic.
- Put a large pan on a high heat and add oil.
- Spread the oil across the base of the pan with the plastic brush.
- When the pan is hot add the onions and fry until the become translucent/see through.
- Now add in the tomatoes, apple cider vinegar and bouquet garni.
- Season with salt and pepper.
- Turn the heat down and leave to simmer for about 30 minutes.
- After the 30 minutes remove from the heat and leave to cool.
- Once the ketchup has cooled add the cinnamon, smoked paprika and maple syrup.
- Pour the ingredients into the blender or nutribullet and blend all the ingredients together.
- Blend until all the ingredients are smooth.
- Once the ingredients are smooth pour them back into the saucepan.
- Put the pan back onto the hob for another 30 minutes.
- The blended ingredients will start to look like tomato puree.
- If they don’t leave on the hob for a little longer.
- Be sure to remove any ketchup that may get stuck around the edges of a pan with a spoon or spatula.
- Once the ketchup is thick remove from the heat and leave to cool.
- Pour the Tommy K back into the jars and put the lids on.
- Place in the fridge until ready to eat.
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. However you decide to eat this sauce, as always, please enjoy. Thank you. xxx