Homemade Tomato Ketchup…. with a kick

4 Oct

What do you do with a kilo of plum tomatoes that you bought because they were really cheap and gorgeous looking? Well, I decided to turn them into ketchup because I had never done it before and it felt right. In a preparing for the winter months ahead type way.

I am really pleased with the consistency of it. It actually looks and tastes a lot like real ketchup, with  quite a bit of heat. I added some of our homegrown Scotch Bonnet chillis to the tomatoes instead of  the pinch of cayenne that the original recipe called for. It’s fiery but fruity at the same time.

And there’s no nasty chemicals or weird stuff, excellent!

Homemade Spicy Tomato Ketchup Recipe

Makes 1 bottle. Vegan, gluten-free. Adapted from Chowhound

  • 1 kilo ripe tomatoes
  • 1/2 red pepper, seeds & membrane removed then chopped
  • 1 small onion, chopped
  • 75 ml sherry vinegar (or cider vinegar)
  • 1 clove garlic, crushed
  • 1/4 tsp black peppercorns
  • 1/4 tsp ground cinnamon (or 1 cinnamon stick)
  • 1/4 tsp caraway or celery seeds
  • 1/4 tsp cloves
  • 1/4 tsp allspice berries
  • 1/2 tsp mustard
  • 1/2 tsp Worcestershire sauce
  • 2 small scotch bonnet chillis (optional) deseeded if you like
  • 3 tbsp molasses (miel de cana)
  • 1/2 tsp salt

Put the tomatoes, red pepper and chillis in a food processor and blend to a smooth puree. Push this through a sieve into a large saucepan with a spatula until you are just left with dry skins and seeds in the sieve. Discard this.

Puree the onion and add that to the pan with the pureed tomatoes. Cook and stir occasionally over low heat until it is reduced by about a third and is considerably thicker.

Meanwhile put garlic, peppercorns, allspice, cloves, cinnamon, caraway seeds and vinegar into a small saucepan and simmer gently, covered for about 1o-15 mins. Then pour about half the spiced vinegar through a sieve or tea strainer into the thickened tomato mixture. Add the molasses/miel de cana, mustard, Worcestershire sauce and salt and stir to combine everything well.

Taste at this point and adjust any of the ingredients to suit you. Maybe it needs more of the spiced vinegar or more molasses or salt. Cook it some more, stirring so it doesn’t catch, until it is thickened and looks like ketchup. Don’t worry if it looks a bit separated you are now going to blend it carefully with a stick blender in the pan (or in a food processor) and that smooths it out nicely.

Pour into a jug and then pour into a sterilised jar or bottle, seal with an airtight lid and leave to cool. When cool, store in the fridge.

Serve it with chips, beanburgers, anything really you don’t need me to tell what to serve your ketchup with. My particular favourite is with poached eggs and spinach on toast.

As this is quite a short post it seems like quite a good time to tell you about some exciting news. I am going to holding two cookery workshops at the Pepe Kitchen cookery school in Benalmadena. The first one on Saturday 20th October is a Vegetarian Middle Eastern Mezze Workshop where we will be making, Baba Ghanoush, Muhammara, Maast-o Khiar, Fattoush, Spanakopita & Sambouseks. The workshop is from 10am – 2pm and we all get to eat everything we have made for lunch together afterwards.

The second one is a Healthy Baking Workshop on Saturday 17th November from 5pm -9pm. We will be using spelt flour and olive oil to make pastry for tarts, galettes and quiches as well as making sweet and savoury spelt flour muffins and a flaxseed spelt raisin and date breakfast loaf. We will of course be tasting them all afterwards just to make sure they are good obviously!

For more information and to reserve your place you can either contact me directly or reserve through the Pepe Kitchen website.


15 Responses to “Homemade Tomato Ketchup…. with a kick”

  1. Marianne October 4, 2012 at 6:17 pm #

    Hi Natalie – love the sound of your tomato ketchup. How long do you think it will keep in the fridge?

    • Natalie Ward October 4, 2012 at 6:25 pm #

      I’ve had mine for about a month already and it’s still great!

  2. tony ward October 4, 2012 at 6:29 pm #

    sounds de – lish guapa, would I be allowed to have this with a bacon and egg sandwich if I didnt tell you ??
    The two courses are going to be right up your calle hija, please remember that they will probably know almost as much as you, and sharing is caring !! Keep some for Allen too. besitos xx

  3. Dominique October 4, 2012 at 6:35 pm #

    Hello Nathalie
    Been following and making your receipes here in UK…… for the ketchup can I not put sugar as my husband is diabetic??? thank you for yr lovely receipes

    • Natalie Ward October 4, 2012 at 7:29 pm #

      Hi Dominique, it needs some sweetness to balance the acidity of the tomatoes, I used molasses but you could maybe try honey instead, and see how it turns out. Assuming he can eat honey of course…date syrup might be another option…

  4. Andrew Forbes October 4, 2012 at 10:59 pm #

    Imagine the Scotch Bonnet gave it some heat!
    As always love your photography and presentation – so creative.

    All the best with your cooking courses – would love to do a class, but I’d have a drama for sure.

  5. Caroline October 5, 2012 at 2:06 am #

    I love your first shot! Looks great. I’ve never tried making homemade ketchup, but know it’s delicious, as I’m sure yours was! x

  6. Alli@peasepudding October 5, 2012 at 5:03 am #

    I don’t like ketchup but with those ingredients and chili kick I’m going to try some this autumn

  7. Tesney Ap October 5, 2012 at 7:43 am #

    The sauce looks so fresh and sassy 🙂

  8. dassana October 5, 2012 at 8:45 pm #

    that looks wow. all the best for your workshops natalie 🙂

  9. musingmar October 6, 2012 at 2:14 pm #

    It’s been ages since I’ve thought of making ketchup. Thanks for the reminder! I agree, it’s best to avoid all those chemicals in commercial varieties.

  10. Tammy October 6, 2012 at 3:38 pm #

    It’s beautiful and I love that you put the Scotch Bonnet peppers in it.

  11. Chica Andaluza October 6, 2012 at 4:49 pm #

    Gorgeous ketchup – I made some last year and think I still have a bottle I as did a few in sterliised ones. And if I was in Spain I´d have been at those workshops – do hope they go well!

  12. Lucy @ Lucy eats October 7, 2012 at 6:49 am #

    Making ketchup is a brilliant way to use up your tomatoes! I had a big harvest from my garden last summer and had no idea what to do with them so I’m filing away your recipe.
    Best of luck with your cooking workshops!

  13. kellie@foodtoglow October 9, 2012 at 3:27 pm #

    I have made ketchup before but as I was doing my own thing it was a bit thin and not much like ketchup! This recipe looks the business though, and nice a spicy too. Superb cover image too – very arty! I hope the workshops go very well and you have fun doing them. The topics sound delicious 😀

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