Five ways with…tomatoes: Tomato Ketchup

I couldn’t do a series of tomato recipes without including one for tomato ketchup.  Even tomato haters have to admit that they love a bit of tommy k!  This version has a nice kick to it which you can decrease or increase according to taste by adding less or more chilli.

You will need:

(Makes approx. 500ml)

1 kilo tomatoes

1 red pepper

1/2 red chilli

1/2 thumb size of grated fresh ginger

1/2 bulb garlic (cut horizontally)

1 tsp allspice

1 tsp coriander seeds

1/2 tsp celery salt

extra virgin olive oil

1 red onion

2 cloves

1 apple

350 ml water

150 ml red wine vinegar

70 g brown sugar

• Pre-heat your oven to 200C (fan)
• Quarter the pepper and any large tomatoes or leave cherry tomatoes as they are
• Put all the tomatoes, the half red chilli, half bulb of garlic and the chopped pepper on to a baking tray and sprinkle over the grated ginger, allspice, coriander seeds and celery salt
• Season and drizzle over some olive oil
• Put in the oven for 20 mins
• Meanwhile, put your chopped red onion and cloves into a pan with some oil and cook on a gentle heat until the onions are translucent
• Add the roasted vegetables to the pan (the garlic will need an extra 10-20 mins in the oven until it becomes soft and squidgy)
• Add the water and simmer until it has reduced by half
• By now your garlic should be done so take it out of the oven and squeeze the mushy cloves out of their skin.  Then mush them further with the side of a knife and add to the tomatoes
• Blitz the whole lot in a blender and then pass through a sieve twice
• Put into a clean pan and add the vinegar and sugar
• Simmer until it has reached the consistency of tomato ketchup
• Decant into a sterilised bottle or jar
• Enjoy!

Want to read about how much fun I had making this?  Then go take a look at ‘Things are looking (ketch)up!‘