Tag Archives: workshops

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.

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