Homemade Ketchup

I have a strange fascination with making the things that most people buy in the grocery store without even thinking about it.  I really don't like Ketchup whether it be Heinz or Hunts or Delmonte.  It tastes too sweet to me and I am a savory girl.  I decided to make it one time for Christmas to give away as a gift.  I had so much fun, choosing the perfect ketchup bottles. I wanted to try a recipe by Jamie Oliver and adapt it to my own taste.  It was delicious!

Here is the Recipe

        1 large red onion, peeled and roughly chopped       

        • 1 stick of celery, trimmed and roughly chopped

        • 1/2 a bulb of fennel, trimmed and roughly chopped

• olive oil
• a thumb-sized piece of fresh ginger, peeled and roughly chopped 
• 2 cloves of garlic, peeled and sliced
• 1/2 a fresh red chilli, deseeded and finely chopped
• a bunch of fresh basil, leaves picked, stalks chopped
• 1 tablespoon coriander seeds
• 2 cloves
• 1 teaspoon freshly ground black pepper
• sea salt
• 1 pound amazing cherry or plum tomatoes, halved
• plus 1 pound canned plum tomatoes, chopped or 2 pounds yellow, orange or green tomatoes, chopped
• 3/4 cup plus 2 tablespoons
• red wine vinegar
• 1/3 cup soft brown sugar    

method

Bizarrely enough for a chef, I really do take my hat off to Heinz, who have become the global brand of quality in the ketchup world. It’s such an everyday cupboard product that you’ve probably never thought to make your own. But if you’re growing tomatoes in the garden, or you catch sight of some really beautiful ones at the market in summer, just think how much of a treat it would be to offer your family or guests homemade ketchup. It’s great fun to make. And you can make different colors of ketchup using just yellow, orange or green tomatoes – simply exchange the cherry and canned tomatoes for the same amount of your chosen colored ones.

Place all the vegetables in a large heavy-bottomed saucepan with 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 1½ cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.

Add the basil leaves, then whiz the sauce in a food processor or with a hand 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.