So yesterday you started making your spicy mustard. So obviously the next step is to make some ketchup! Spicy ketchup at that! Oh oh oh, did I mention the best part? BONUS SALSA at the end!
This is originally a Jaime Oliver recipe . I only had a few tomatoes so I halved the recipe. I’m sure you could double it as well! Wouldn’t it be great with yellow, orange, or green tomatoes?!
3 pounds very ripe tomatoes, coarsely chopped
1 1/2 teaspoons vegetable oil
1 small onion, finely chopped
1 large clove garlic, minced
1/4 cup light brown sugar
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
Pinch ground cinnamon
1/4 cup cider vinegar
Puree the tomatoes in a blender until smooth. Strain puree through a medium-mesh sieve, pressing with a rubber spatula to get out all of the juices. Set tomato puree aside. SAVE the solids for salsa!
In a non-reactive saucepan heat the oil over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes; do not allow to color.
Add the tomato puree and all remaining ingredients except the vinegar and salt and bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally at the beginning and more often towards the end of the cooking time, for about 1 hour or until thickened.
Add the cider vinegar and salt and cook for 25 to 30 minutes more, until the consistency of ketchup.
Adjust seasoning with salt if needed. Set aside to cool.
Store in non-reactive airtight containers in the refrigerator for up to 1 week, or USE canning method and this will keep for years.
While making the ketchup, I was upset that the original recipe had you discard the leftover solids. I had a “Make it work!” moment, and so I did!
- Onion or shallot, minced (about the same amount as the tomatoes)
- garlic powder, or freshly minced (light sprinkling)
- lime juice (light sprinkling)
- salt, to taste (light sprinkling)
- one fresh herb of choice: coriander, chives, basil, etc.
- Anything else you like! Spring onions, jalapeños, etc.
6 thoughts on “Homemade Spicy Ketchup”
Neeeeeat! I’ve been toying with the idea of making my own ketchup but haven’t gotten there yet… so delighted to read about your experience. Thanks for sharing your recipe!
I’m going to hang onto this recipe and hope that my baby tomato plants will bear loads of fruit so I can give this a try with my own produce. Thanks for this! 😀
I know it’s not really tomato season anymore- nuts!
Yay, I’ve been meaning to try Jamie Oliver’s home made ketchup! How did it taste?!