Roasted Tomato Ketchup

The spices are old-fashioned, but the flavor is anything but. If you like, amp it up by adding a couple of teaspoonfuls of chili powder.  

The secret to the best ketchup is the tomato passata you made this summer, and having the passata on hand makes ketchup-making a much easier and less time-consuming project. 

Note: This recipe is adapted from Pam Corbin's River Cottage Handbook #2; Preserves. River Cottage and Pam Corbin are from the UK, so the measurements are in milliliters. Since most liquid measuring cups have measurements marked in both Imperial and Metric, you should have no trouble following this recipe. 

Makes 500 - 600 ml ( approx 1 pint)

1 quart roast tomato passata
100 ml cider vinegar
50 ml lemon juice
1 heaping tsp celery salt
1 heaping tsp mustard powder
1 heaping tsp ground ginger
1/2 tsp ground black pepper
1/4 tsp ground cloves
100 g demerara sugar

Put the passata into a heavy-bottomed pan with the vinegar, lemon juice and spices. Bring to simmering point then add the sugar.  Stir until dissolved then continue to simmer, stirring occasionally for 25-30 minutes, until the sauce is reduced to a thick but pourable consistency. 

Pour immediately into warm, sterilized bottles or jars.  Seal immediately with vinegar-proof lids.  Store in a cool, dry place and use within 4 months. Once opened, store in the refrigerator. 

I have never bothered with a waterbath for this amount of ketchup. I guarantee it won't last long enough to be a food safety hazard, just put a lid on your jar and pop it into the refrigerator. 


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