Tomato Ketchup
Commercial ketchups are laden with sugar and salt; here is a version you can feel better about giving to your kids. It uses fruit and vegetables at their prime for sun-ripened sweetness and real flavour. Make it at the cusp of autumn when tomatoes are at their best and the first crunchy apples of the season are just coming in.
Fills 2 x 300 ml (10 fl oz) jars.
Ingredients 15
900 g ripe tomatoes
10 g flaky sea salt
200 g eating apples, such as braeburn or fuji, peeled, roughly chopped
200 g red onion, roughly chopped
2 red capsicum (bell peppers), seeded, roughly chopped
1 garlic clove, roughly chopped
1 tsp sweet paprika
1⁄2 tsp ground allspice
1⁄4 tsp cayenne pepper
120 g raw sugar, (demerara sugar)
150 g apple cider vinegar
Spice Bag
1 fresh bay leaf
1 tsp celery seeds
1⁄2 tsp black peppercorns, whole
1⁄2 tsp whole cloves
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Method 7
Bring a large saucepan of water to the boil, and fill a large bowl with ice and water. Blanch the in the pan of boiling water for 10–20 seconds, then plunge them into the iced water.
Peel and roughly chop the and transfer to a bowl. Mix the through, then transfer the tomatoes to a colander set over a bowl. Set aside for at least 3 hours to allow the excess water to release. Discard the drained tomato liquid or set aside for another use. I like to use it as a simple stock for soups or risottos.
Make the spice bag by laying the , , , and on a square of muslin (cheesecloth), then tie it up to enclose them.
Put the , spice bag, , , , , , , , , and in a large heavy-based saucepan over a medium heat.
Bring to a slow boil, stirring occasionally, then reduce the heat to low and simmer for 1 hour, or until reduced by about one-third. Cool slightly, then remove the spice bag and squeeze out the juices into the pan.
Transfer to a food processor and blitz to form a smooth purée. Return the purée to the pan and bring to the boil, then simmer over a low heat for 20 minutes, or until it thickens to a nice consistency. Sterilise your jars while the ketchup cools (see my tips).
Pour the ketchup into the sterilised jars and seal. Leave for at least 2 weeks before using, to allow the flavours to marry and the sharpness of the vinegar to subside. Store the unopened jars in the pantry for up to 1 year. Refrigerate after opening and use within 1 month.
Urbanstead's tips
To sterilise your jars, preheat the oven to 120°C (250°F). Wash them in hot soapy water and rinse thoroughly, then place them in the oven for 20 minutes. Make sure your jars are completely dry and still warm when you fill them.
