HQ Ketchup by JB Dubois
Forget watery, sugary 'red sauce' and try the real deal. This is proper ketchup; chunky, tasty, savoury and with a kick of cayenne. It will keep in the fridge for months, and you don't need to feel guilty about putting this on your chips!
Watch JB Dubois make this recipe.
2 kg of ripe tomatoes (beef tomatoes ideally)
150g golden granulated sugar
200 ml red wine vinegar
1/2 tea spoon of sea salt
1 tea spoon cumin seeds
1 tea spoon of coriander seeds
1/2 tea spoon of cayenne pepper
1 small bunch of fresh coriander
- Toast the spices in a dry small saucepan on low heat for 2 minutes.
- Crush spices in a pestle & mortar.
- Sprinkle the crushed spices in the bottom of a large roasting tray.
- Cut the tomatoes in half and place the in the roasting tray flesh facing up.
- Sprinkle with the salt and sugar and drizzle with the red wine vinegar.
- Bake at 120˚C for 2.5 or 3 hours
- Blend briefly with the chopped fresh coriander.
Use beef tomatoes as they are fleshier and more flavoursome.
Homemade vinegar won't be as bitter as shop-bought so add more if using your own.
1Kg tomatoes will make about 1 litre of ketchup so this recipe is enough for two litres.
Don't blend your ketchup for too long or the seeds will break down and make it bitter-tasting.