Tomato ketchup?

gargoyle

Does anyone have a recipe for hm tomato ketchup? Needs to be smooth - littlun doesn't like bits. Thanks.

Liney_2

Recipes
Fresh Tomato Ketchup with Chicken Dippers and Tomato & Mozzarella Marble Salad
Serves 4 children or 2 adults

For the Ketchup:


Quarter the tomatoes and put into a large stainless or non-stick saucepan with the sugar and vinegar.

Peel and slice the garlic and add to the pan with the mustard and Worcestershire Sauce. Bring to the boil and simmer very gently for about an hour. The tomatoes should be very well cooked and reduced with almost no liquid left in the pan.

Puree the tomatoes in a food processor or liquidiser and then push through a sieve. Store the ketchup in an airtight container that has been doused in boiling water. The ketchup will keep refrigerated for up to 2 weeks.

Ingredients
For the Ketchup:
500g British classic or plum tomatoes
30g brown sugar
70ml white wine vinegar
1 clove garlic
large pinch of English Mustard
dash of Worcestershire Sauce
a little salt and freshly ground black pepper

dannahaz

Our recipe is very similar to Liney's, except we roast the tomatoes first, drizzled with olive oil and with lots of garlic (appreciate might not be ideal for littl'un).

gargoyle

Thanks for that, will give it a try this weekend.

Libbyloo_2

Well as the title suggests today I made my own tomato ketchup because we ran out of heinz and I thought if I went to Asda I would end up buying loads. Luckily my Dad has a glut of tomatoes at his allotment :T

I cannot believe how much better it tastes I thought I would come on here and post the recipe in case anyone was interested ( if I can call it a recipe coz I mainly threw stuff in no measurements, :rotfl:

First of all I diced a med onion and a fat clove of garlic softened in a little olive oil whilst doing this I covered approx 10 med to large tomatoes in boiling water for 60 secs then into cold water to peel skins off

I then chopped tomatoes and added to onions and garlic (on a med to low heat) I added approx a tsp of worcester sauce approx 2 tbsp of vinegar and approx 4 tbsp of white sugar

i cooked this on low for approx 15 mins then passed through a sieve put back in pan and reduced till it thickened to ketchup consistancy. give it a taste add add more sugar worcester sauce or vinegar if required.

Then put it in a sterilised jar. I am well impressed I even took it down for my mam to taste I was so proud and she said eey that tastes like ketchup !!! Well yeah :rotfl: :rotfl: :rotfl: :rotfl: :rotfl:

One thing though does anyone know how long this will keep in the fridge ????????

mags50_2

Well done you!

sorry... don't know how long it will last for... not long in our house!

(disappears off to the greenhouse to get all those red tomatoes!)

ascot64

My family eats loads of this ( I know I know).

Virtually everything we eat is HM and healthy so I try to keep it to a minimum but have been looking into making my own as Heinz is not cheap but definately tastes the best.

I have found a couple of recipes that I might give a try but before I have a go thought I'd ask and see if anyone has had success with this on here.

Also the recipe calls for fresh tomatoes but I wonder is Value tinned toms would do as well.

Pink.

Hi ascot,

I would think you could use tinned tomatoes but it might be best to drain some of the excess juice off first.

I've added your thread to an earlier thread with a couple of tried and tested recipes that you might want to try.

Pink

ascot64

Thanks. I'll try it and let you know how I get on.

npsmama

homemade ketchup is fab!

Pazu

I made this recipe but substituted five tins of tomatoes.

The tomato sauce recipe

3/4pt vinegar,1 Large Onion,4lb Ripe Tomatoes,2 large cooking apples,6oz Sugar,1 dessertspoon salt,1/2 tsp Paprika.

Chop the tomatoes,onions and apple and cook to a thick pulp.Then puree the pulp and pass it through a sieve to remove the seeds.Make sure all the pulp goes back into the pan otherwise it wont thicken.Put the puree back into the pan with the vinegar,salt,paprika and sugar.Cook until really thick and then pour into sterilised jars.You can either store it in the fridge at this stage and it will keep for about a month or you can put the lids on tighten them and then untighten them 1/2 a turn and boil the filled jars in a pan of water.The water should come up about 3/4 way on the jars.Simmer for 20 mins then remove and tighten the lids fully.They will keep for up to a year after this process

The recipe came from someone on this site but unfortunately I can't remember who. Thankyou anyway.