As usual at this time of year, we have a glut of tomatoes and whilst I make sauces and chutneys, I decided to have a go at a tomato ketchup, especially as the premium brands are so expensive these days.
This recipe is easy....
Ingredients:
- 1.5Kg of whole ripe tomatoes
- 1/2 tsp of celery salt
- 1/2 tbsp of salt
- 125gms of sugar (granulated)
- 1 tsp of paprika
- pinch of cayenne pepper
- 150ml of white wine vinegar
After washing the tomatoes, chop them and put in a pan. Slowly simmer the tomatoes, stirring occasionally. (no need to skin or deseed the tomatoes)
When soft and pulped, pass through a fine sieve and discard the skins, seeds and what little cores are left. Put the pulp into a fresh pan together with the remaining ingredients and bring to the boil then simmer, stirring occasionally. You need to aim to get the pulp to thicken up which can take a while.
When done, pour into suitable containers that are hot and sterilised and seal straight away. I use wide necked sauce bottles that have been saved.
The result is a really good ketchup! If you find it too runny, then empty the sauce into a pan and reduce further and repeat the bottling process.
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