2tbsp
1piece
3clove
2tbsp
800g
95ml
50g + 1 tsp
1tsp
0.25tsp
0.25tsp
0.5tsp
0.25tsp
1piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2tbsp | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 3clove | — | — | |
| 4 | | 2tbsp | — | — | |
| 5 | | 800g | — | — | |
| 6 | | 95ml | — | — | |
| 7 | | 50g + 1 tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 0.25tsp | — | — | |
| 10 | | 0.25tsp | — | — | |
| 11 | | 0.5tsp | — | — | |
| 12 | | 0.25tsp | — | — | |
| 13 | | 1piece | — | — |
Pour the olive oil into the large saucepan.
Light olive oil · 2 tbsp
Peel the onion and discard the papery skin.
Yellow onion · 1 piece
Press each garlic clove flat with the side of the knife and strip away the skin.
Garlic clove · 3 cloveChop the peeled garlic cloves on the chopping board.
Add the peeled onion to the large saucepan.
Sauté the onion over a medium heat, stirring occasionally, until softened and translucent.
Add the chopped garlic to the sautéed onion in the saucepan and stir to combine.
Add the tomato purée to the onion and garlic base and stir well to coat, cooking for a minute or two.
Tomato purée · 2 tbspPour the tinned chopped tomatoes into the saucepan and stir to combine with the tomato purée base.
Tinned chopped tomatoes · 800 gPour the cider vinegar into the saucepan and stir into the tomato mixture.
Cider vinegar · 80 mlAdd the soft dark brown sugar to the saucepan and stir until dissolved into the mixture.
Soft dark brown sugar · 50 gAdd the salt to the saucepan and stir through.
Salt · 1 tspAdd the ground allspice to the seasoned ketchup base and stir through.
Ground allspice · 0.25 tspAdd the ground cloves to the spiced tomato base and stir through.
Ground cloves · 0.25 tspAdd the smoked paprika to the spiced tomato mixture and stir through.
Smoked paprika · 0.5 tspAdd the ground black pepper to the spiced tomato sauce and stir through.
Ground black pepper · 0.25 tspTuck the bay leaf into the spiced tomato sauce.
Bay leaf · 1 pieceStir everything together thoroughly so all the spices are evenly distributed through the sauce.
Bring the spiced ketchup base to a full boil over a high heat, stirring occasionally.
Reduce the heat to low and simmer the ketchup, stirring occasionally, for about 45 minutes until thickened and reduced.
Fish out and discard the bay leaf, then ladle the reduced ketchup into a large bowl.
Transfer the reduced ketchup to the blender, filling it no more than half full; take out the centre cap, cover the hole with a folded cloth, and blend until completely smooth.
Press the blended ketchup through the sieve into the large saucepan, pushing it through with the back of a spoon to leave behind any skins or seeds.
Return the saucepan to a medium-low heat and simmer the strained ketchup for about 8 minutes until it reaches a pourable consistency.
Add a splash of cider vinegar to the pourable ketchup and stir through.
Cider vinegar · 1 tbspAdd a little soft dark brown sugar to the pourable ketchup and stir to dissolve.
Soft dark brown sugar · 1 tspStir the ketchup thoroughly to combine the added vinegar and sugar evenly.
Let the ketchup simmer for a final minute, stirring constantly, to meld the flavours.
Remove the saucepan from the heat and leave the ketchup to cool completely at room temperature.
Pour the cooled ketchup into a sterilised glass jar, filling it carefully to the top.
Seal the jar and place it in the refrigerator.
Leave the ketchup to chill in the refrigerator for at least 2 hours before serving. Keep it in the fridge and use it within 2 weeks; it is not shelf-stable.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 tbsp | | Pour the olive oil into the large saucepan.⏱ 30sResultLight olive oil |
| 2 | 1 piece | | Peel the onion and discard the papery skin.⏱ 20sResultPeeled yellow onionused in step 5 |
| 3 | 3 clove | | Press each garlic clove flat with the side of the knife and strip away the skin.⏱ 30sResultPeeled garlic cloves |
| 4 | Peeled garlic clovesstep 3 | | Chop the peeled garlic cloves on the chopping board.⏱ 1 minResultChopped garlicused in step 7 |
| 5 | Peeled yellow onionstep 2 | | Add the peeled onion to the large saucepan.⏱ 10sResultLight olive oil |
| 6 | — | | Sauté the onion over a medium heat, stirring occasionally, until softened and translucent.⏱ 9 minResultSautéed onion |
| 7 | Chopped garlicstep 4 | | Add the chopped garlic to the sautéed onion in the saucepan and stir to combine.⏱ 1 minResultSautéed onion and roughly chopped garlic |
| 8 | 2 tbsp | | Add the tomato purée to the onion and garlic base and stir well to coat, cooking for a minute or two.⏱ 2 minResultOnion and garlic base |
| 9 | 800 g | | Pour the tinned chopped tomatoes into the saucepan and stir to combine with the tomato purée base.⏱ 30sResultTomato purée base |
| 10 | 80 ml | | Pour the cider vinegar into the saucepan and stir into the tomato mixture.⏱ 30sResultTomato mixture |
| 11 | 50 g | | Add the soft dark brown sugar to the saucepan and stir until dissolved into the mixture.⏱ 30sResultAcidulated tomato mixture |
| 12 | 1 tsp | | Add the salt to the saucepan and stir through.⏱ 15sResultKetchup base |
| 13 | 0.25 tsp | | Add the ground allspice to the seasoned ketchup base and stir through.⏱ 15sResultSeasoned ketchup base |
| 14 | 0.25 tsp | | Add the ground cloves to the spiced tomato base and stir through.⏱ 15sResultSpiced tomato base |
| 15 | 0.5 tsp | | Add the smoked paprika to the spiced tomato mixture and stir through.⏱ 15sResultSpiced tomato mixture |
| 16 | 0.25 tsp | | Add the ground black pepper to the spiced tomato sauce and stir through.⏱ 15sResultSpiced tomato sauce |
| 17 | 1 piece | | Tuck the bay leaf into the spiced tomato sauce.⏱ 15sResultSpiced tomato sauce and bay leaf |
| 18 | — | | Stir everything together thoroughly so all the spices are evenly distributed through the sauce.⏱ 30sResultSpiced ketchup base |
| 19 | — | | Bring the spiced ketchup base to a full boil over a high heat, stirring occasionally.⏱ 3 minResultBoiling ketchup base |
| 20 | — | | Reduce the heat to low and simmer the ketchup, stirring occasionally, for about 45 minutes until thickened and reduced.⏱ 45 minResultReduced ketchup |
| 21 | Reduced ketchupstep 20 | | Fish out and discard the bay leaf, then ladle the reduced ketchup into a large bowl.⏱ 30sResultReduced ketchup |
| 22 | Reduced ketchupstep 21 | | Transfer the reduced ketchup to the blender, filling it no more than half full; take out the centre cap, cover the hole with a folded cloth, and blend until completely smooth.⏱ 2 minResultBlended ketchup |
| 23 | Blended ketchupstep 22 | | Press the blended ketchup through the sieve into the large saucepan, pushing it through with the back of a spoon to leave behind any skins or seeds.⏱ 3 minResultStrained ketchup |
| 24 | — | | Return the saucepan to a medium-low heat and simmer the strained ketchup for about 8 minutes until it reaches a pourable consistency.⏱ 8 minResultPourable ketchup |
| 25 | 1 tbsp | | Add a splash of cider vinegar to the pourable ketchup and stir through.⏱ 30sResultPourable ketchup and cider vinegar |
| 26 | 1 tsp | | Add a little soft dark brown sugar to the pourable ketchup and stir to dissolve.⏱ 30sResultPourable ketchup and cider vinegar and soft dark brown sugar |
| 27 | — | | Stir the ketchup thoroughly to combine the added vinegar and sugar evenly.⏱ 30sResultSeasoned pourable ketchup |
| 28 | — | | Let the ketchup simmer for a final minute, stirring constantly, to meld the flavours.⏱ 1 minResultFinished ketchup |
| 29 | — | | Remove the saucepan from the heat and leave the ketchup to cool completely at room temperature.⏱ 30 minResultCooled ketchup |
| 30 | Cooled ketchupstep 29 | | Pour the cooled ketchup into a sterilised glass jar, filling it carefully to the top.⏱ 1 minResultCooled ketchup |
| 31 | — | | Seal the jar and place it in the refrigerator.⏱ 10sResultSealed ketchup |
| 32 | — | | Leave the ketchup to chill in the refrigerator for at least 2 hours before serving. Keep it in the fridge and use it within 2 weeks; it is not shelf-stable.⏱ 2 hrResultHomemade Tomato Ketchup |
| Total Time | 4 hr | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100g |
|---|---|
| 192kcal | |
| 4g | |
| 9g | |
| 1g | |
| 36g | |
| 21g | |
| 5g | |
| 35mg |
Homemade tomato ketchup with smoked paprika and allspice.
What you’ll doYou will soften onion and garlic in olive oil, add tomato purée, chopped tomatoes, cider vinegar, brown sugar and warm spices, and simmer until thick. The ketchup is blended smooth and cooled.
