Tomato Ketchup Recipe (revisited)

When I was browsing my summer recipes I came upon this tomato ketchup recipe from 2011. I want to be prepared when the fully ripe tomatoes come on the market and make a new batch of tomato ketchup in two variations: one hot and spicy ketchup and a regular one.

Some Background Information

The origins of tomato ketchup are not very clear: it might come from China, Malaysia, Indonesia or India. These recipes all had fermented fish sauce in it – imagine! I have come across tomato chutney recipes that very strongly remind me of ketchup. Modern recipes dropped the fish sauce and now contain tomatoes, vegetables, spices and herbs together with vinegar and sugar.

The commercial ketchup has a gluey and shiny viscosity owing to additives (generally xanthan gum). My ketchup owns its shiny viscosity to long cooking and pushing it through a finely meshed sieve at the end, a labour of love and endurance! And it brings you all the tastes (sweet, salty, sour and spicy) to your palate. Once you have tasted home made ketchup you will forego any store bought!

Fresh and ripe tomatoes from the farmer market

Tomato Ketchup Recipe

Yield: 1.5 L

Ingredients
2 TS coriander seeds
2 TS Jeera
4 cloves
1 mace (reddish covering or aril of the nutmeg seed)
1 tsp black pepper corns

2 TS olive oil
2 large onions
2 stick celery
5 cm fresh ginger
4 garlic cloves
1 red pepper
1 fresh red chili, deseeded and finely chopped (add more chilis for the hot and spicy ketchup)

2 kg tomatoes chopped
2 dl red wine vinegar
100 g brown sugar
sea salt + pepper

optional
any other seasonal vegetable (fennel, carrots, leek, cabbage)
grated lemon zest and juice

Method
Wash all fresh vegetable and roughly chop them up

Gently dry roast the dry spices in a skillet until they release their beautiful aroma

Add olive oil, onions, garlic, ginger and vegetables

Season with pepper and salt

Cook over a low heat for 10 to 15 minutes until softened, occasionally stirring

Now we need a bigger pot as we add the tomatoes, vinegar and sugar. Bring to a boil and simmer gently until the sauce is reduced by half and thickens to the desired consistency. This takes about 24 hours!

Taste and if necessary, add some more seasoning

Blend the sauce in a food processor or hand blender (I find this easier) and push it through a sieve, this makes the ketchup smooth and shiny.

Sterilise glass bottles or jars and a funnel before filling it with your finished ketchup. Sterilise the bottles and place them in a cool and dark place, it will keep for ages but allow it 18 months.

Tips
Make a barbecue relish with tomato ketchup, fresh onions and pickled gherkins
Glaze a meatloaf with ketchup

Enjoy your own tomato ketchup