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.

INGREDIENTS

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
 

METHOD

  1. Toast the spices in a dry small saucepan on low heat for 2 minutes.
  2. Crush spices in a pestle & mortar.
  3. Sprinkle the crushed spices in the bottom of a large roasting tray.
  4. Cut the tomatoes in half and place the in the roasting tray flesh facing up.
  5. Sprinkle with the salt and sugar and drizzle with the red wine vinegar.
  6. Bake at 120˚C for 2.5 or 3 hours
  7. Blend briefly with the chopped fresh coriander.

HQ Tips;

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.