Recipe of the Week - Tomato Ketchup

Tasty Tomato Ketchup

You can never have enough tomato preserving recipes. I adapted this recipe from the tomato ketchup recipe in ‘The Preserving Book’ by Lynda Brown. It’s very straightforward, and makes 2-3 small jars which will keep for 3 months. 


•          1kg ripe toms, roughly chopped

•          1 carrot, chopped

•          1 small onion, chopped

•          1 celery stick, chopped

•          good pinch ground cloves

•          1 large bay leaf

•          2 mace blades or teaspoon ground mace

•          1 tsp sea salt

•          1 tsp black peppercorns

•          1 tsp whole allspice

•          150ml red wine vinegar

•          60g light soft brown sugar


Put all the ingredients except the sugar in a large stainless steel saucepan.  Bring to the boil, reduce the heat, cover and simmer for 30 minutes then remove the lid and cook for another 15 minutes, stirring occasionally. Discard the mace and bay leaves and puree the liquid in a blender – then rub through a sieve, back in to the rinsed-out pan.  Stir in the sugar, bring back to the boil, and boil stirring all the time, for 5 minutes to allow the sauce develop a thick cream-like consistency.  Pour in to warm, sterilised kilner or screw-top jars.  Cool, seal and label, and store in a cool, dark place.  Once opened, keep in the fridge and use within 2 weeks.