3.5 kilograms tomatoes
(skinned and roughly chopped)
500 ml red wine vinegar
250 grams brown sugar
2 teaspoons dried mustard powder
2 tablespoons Maldon salt
3 leaves bay leaves
2 cinnamon sticks
1 small dried red chilli
1 teaspoon allspice
Put the bay leaves, cinnamon, chili, cloves & allspice into a pop sock & tie up (or if you find this a bit too unorthodox wrap it in cheesecloth).
Heat the olive oil in a large saucepan and sligthly soften the onion & garlic. Add the vinegar, sugar, mustard, salt & tomatoes, give the mixture a good stir. Then add the spice bundle. Cook, stirring now and then, for 40 minutes.
Remove spice bundle & puree the mixture in a blender until smooth.
Strain sauce through a fine sieve back into the pan and cook, stirring occasionally, until thickened. This will take 30 to 40 minutes.
Add more vinegar, sugar, salt or other seasonings if you wish.
Pour the ketchup into sterilized jars.
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