how to make the best ketchup

Some brands are banned in our household for many years and more are not passing the test when it come to preserved food and bathroom goodies.

But banning products that are not good for our health yet so tasty doesn’t mean you have to deprive yourself of their pleasures. Just source another make that uses good quality ingredients, avoids chemical preservatives and additives that might harm our health in the long term. Or, like I did, try to replace them by making your own!

This home made ketchup turned out very yum! and of course easy to make.

Be aware that the colour of the ketchup won’t be the same as in the commerce. Wonder how much colouring they add to make it red!


Anyway, here is the recipe. Have fun making it and eating it.

It’s yum for small and big! After making it once – you can adapt the recipe for next time with less sugar, more of some spice or so. But make a batch and store it so you don’t have to bother every week. It takes a while to make but it’s worth the while.


  • 4 onions, roughly chopped
  • 5 Tbsp olive oil
  • 2 garlic cloves sliced
  • 1 tsp ground coriander
  • 1  cinnamon stick
  • 1 tsp all spice
  • 1/2 tsp ground black pepper
  • 2 tsp celery sale
  • 2 kg ripe tomatoes roughly chopped
  • 3 Tbsp tomato puree (optional)
  • 200ml white wine vinegar
  • 200gr golden caster sugar
  • 250gr celery roughly chopped


  1. Put the onions and celery into a food processor until finely chopped.
  2. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins.
  3. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.
  4. Stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches.
  5. Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes).
  6. Put it back on the heat and cook a little longer, stirring often, until reduced.
  7. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilized bottles or jars for up to 6 months – see tip, below.
(picture courtesy Jamie Oliver / front page picture courtesy Good Food BBC)





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