Tomato ketchup

Tomato ketchupIf you love tomato ketchup like I do and grow your own tomatoes (like I do) then you really must try this recipe. It’s possibly the best friend your chip could ever have.

It’s sweet, tangy and very tomatoey; and the chilli, if you use it, gives a slight kick just as you swallow.

I’ve had the recipe for some time but have no idea where it came from or who to give credit to but whoever you are, if you are reading this, I’d just like to say I love you, my chips love you, my bacon butties love you . . . . Do you feel the love? Do you?

makes approx 350 ml


1 tablespoon olive oil
2 onions, chopped
1 thumb-size piece fresh root ginger, finely chopped or grated or 1 level tsp dried ginger
2 garlic cloves, chopped
1 red chilli, deseeded and finely chopped
800 g tomatoes, briefly whizzed in a food processor or finely chopped
100 g dark brown sugar
100 ml red wine vinegar
2 tablespoons tomato purée
1 teaspoon coriander seeds, lightly crushed
salt and pepper to taste


Heat the oil in a large, deep pan, then fry the onions, ginger, garlic and chilli for 10-15 mins until soft.

Add the remaining ingredients and some seasoning, then boil for 30 mins, stirring occasionally, until the mixture has thickened and is sticky.

Cool slightly, then whizz in a blender or food processor until smooth.

If the sauce is a bit thick for your liking, stir in a dribble of boiling water. Sieve, then funnel into a bottle or jar while still hot.

Cool completely before serving. Will keep for 3 months in the fridge.

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