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Homemade Ketchup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Sweet, spicy, tangy ketchup... mmmm

Sweet, spicy, tangy ketchup... mmmm

Ingredients

Serves: as required

Metric Cups
  • 2 tablespoons olive oil
  • 4 onions (finely chopped)
  • 4 cloves garlic (finely chopped)
  • 3½ kilograms tomatoes (skinned and roughly chopped)
  • 500 millilitres red wine vinegar
  • 250 grams brown sugar
  • 2 teaspoons dried mustard powder
  • 2 tablespoons maldon salt
  • 3 leaves bay leaves
  • 10 cloves
  • 2 cinnamon sticks
  • 1 small dried red chilli
  • 1 teaspoon allspice
  • 2 tablespoons olive oil
  • 4 onions (finely chopped)
  • 4 cloves garlic (finely chopped)
  • 7¾ pounds tomatoes (skinned and roughly chopped)
  • 17½ fluid ounce red wine vinegar
  • 9 ounces brown sugar
  • 2 teaspoons dried mustard powder
  • 2 tablespoons sea salt flakes
  • 3 leaves bay leaves
  • 10 cloves
  • 2 cinnamon sticks
  • 1 small dried red chilli
  • 1 teaspoon allspice

Method

Homemade Ketchup is a community recipe submitted by AliceM and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • Additional Information

    In sterilized jars the ketchup should keep for a year. Once opened, you can keep it in the fridge for about a month.

    In sterilized jars the ketchup should keep for a year. Once opened, you can keep it in the fridge for about a month.

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