I found a recipe for ketchup in my Self Sufficiency Bible the last time I read it through, but I hadn’t given it a great deal of thought until the girls finished our bottle of Heinz stuff last night. With burgers on the menu for this evening’s tea and with chaos threatening if there was no ketchup to accompany said burgers, it seemed as good time as any to have a go at making some. We have so many plans for our wee white hoose, and high up on that very long list is a vegetable garden. Unfortunately by the time we got here we’d missed the planting dates for just about everything this year, tomatoes included. Hopefully this time next year we’ll have had a bumper crop of tomatoes and I’ll be making ketchup and pasta sauces from our own home grown produce. Until then, the tinned tomato version does just fine.
2 tins chopped tomatoes
180ml distilled white vinegar
1 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1 tsp celery salt
1 tsp mustard powder
1/2 tsp black pepper
1 whole clove
1. Put all the ingredients into a large pan.
2. Cook on high, uncovered, until the mixture is reduced to the thickness you’d like.
3. Blend using an immersion blender until smooth (ish).
4. Sieve twice through a fine strainer.
5. Allow to cool, check for seasoning, and transfer to a bottle or jar.
This is the basic recipe that you can tweak to your liking. I reduced the sugar content by two thirds and used brown sugar instead of white, chopped and fried an onion and added that instead of using onion powder, and added a bay leaf. The resulting sauce has been a huge success with Dougie and the girls. I’ll definitely be making it again, but next time I’ll put it in a jar instead of bottling it – it’s so thick and chunky that it’s really difficult to get out the bottle!