Healthy & Tasty Ketchup Recipe

Most conventional brands are banned in my household because I care what I serve my children.

I want the products we eat are made of high quality ingredients with as little preservatives and packaging as possible.

But banning products that are unsustainably produced yet are so tasty doesn’t mean we have to deprive ourself of them. I spend a lot of time to source another make that uses good quality ingredients, avoids chemical preservatives and additives that might harm our health in the long term, as well being plastic free if possible.

Or I try to replace them by making my own. This home made ketchup turned out to be a winner!

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.

Ingredients:

  • 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

    Method:

ketchup
  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.

Be aware that the colour of the ketchup won’t be the same as in the commerce. Wonder what conventional makers add to make it red!