Monday, 16 April 2012

Homemade tomato ketchup

Yesterday we ran out of our organic sugar free ketchup ('gasp!' exclaimed a dismayed Fia!). Not usually a problem as we don't use it a lot but yesterday also just happened to be our long anticipated veggie burger day. Disaster! It was a Sunday to boot meaning all the lovely shops we would usually be able to get emergency ketchup were shut.... double disaster! Or perhaps not......  I soon found it was a blessing in disguise prompting me to solve two dilemmas at once; the universe really does work in mysterious ways.

I happened to have half a bottle of passata in the fridge which was on its last legs, and it was about time I posted another recipe on here, so, I had a light bulb moment and realised this is probably a pretty smart ingredient to use in the designing of ones own ketchup recipe... Hurrah!

I mixed the passata together with some other ingredients I felt were 'ketchuppy' and simmered it away until it looked like ketchup too. It appears that is all you have to do to make ketchup. Brilliant.

Tomato Ketchup

Ingredients
300ml passata
30ml raw apple cider vinegar
30ml maple syrup
1/4 tsp ground allspice 
1/4 tsp ground paprika (you could use cayenne if you fancied a spicy ketchup)
Pinch of ground cinnamon
Pinch of freshly ground black pepper
Pinch of sea salt

Method
Add all the ingredients to a saucepan, bring to the boil, return to simmer  and cook for about 30mins until thickened nicely.










Pour into a container that you have scalded with boiling water, pop a lid on and leave to cool before putting in the fridge.





I am thinking this should keep for around 2-3 weeks, if it lasts that long!

2 comments:

  1. Nice blog Patanjali Ayurved is one of the biggest Indian brand which provide lots of products and items like Patanjali tomato ketch up is one of them. For more information visit site: - patanjali tomato ketchup

    ReplyDelete
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