In my endeavor to make everything at home I found myself waiting patiently for my store bought tomato ketchup to run out. This is not an ingredient I use often as I only really have ketchup with my hotdogs. I like a traditional sausage with sauerkraut, mustard, mayonnaise and tomato ketchup between a soft wholewheat roll. I acquired this taste when I was in New York in the late 1980’s as the street vendors hotdogs are something to be sampled over and over again. Most recently this is only ever a weekend indulgence and not something we have every weekend either. I must say that I battle to find sugar free ketchup and I try and not read the ingredients included in any store bought produce, other than to see if it has sugar in it. The other ingredients would probably put me off purchasing the item, but as it is only the sugar I have a problem with, this is all I look for. But, it is because of all the other ingredients that I have wanted to make my own ketchup. This will not keep forever on your shelf. You need to refrigerate it, and use within 6 months. But, it contains only goodness! As you can see, this tomato ketchup is not red – I used orange tomatoes, and that influenced the colour. I am sure that the riper your tomatoes are, the redder this ketchup will be. What I can tell you is that it tastes amazing. Not at all like your store bought equivalent, so it may take some getting used to.
Do you prefer home made or store bought condiments?
- 500g ripe tomatoes, roughly chopped
- 1 large onion, roughly chopped
- 40g sugar - I used fructose
- 15mls English mustard powder
- 1 garlic clove, crushed
- 1.25mls salt
- 2.5mls ground allspice
- 1 bay leaf
- 50mls red wine vinegar
- 5mls tomato purée
- Dash of Tabasco sauce
- Dash of Worcestershire sauce
- Place the tomatoes, onions, sugar, mustard powder, garlic, salt, allspice, bay leaf, vinegar and tomato purée into a sauce pan
- Bring to the boil and then reduce the heat
- Simmer uncovered for 45 minutes
- Allow to cool and remove the bay leaf
- Purée in a blender until smooth
- Pass through a chinois and put back into the sauce pan
- Add the Tabasco and the Worcestershire sauce
- Bring to the boil and leave to thicken
- Place into sterilized glass jars
This will keep for 6 months. Replace the allspice with smoked paprika.
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