Posted by: Rachael | April 24, 2012

tomato ketchup

random recipes discovered but not yet tried


you can make different colors of ketchup using just yellow, orange or green tomatoes – simply exchange the cherry and canned tomatoes for the same amount of your chosen colored ones.


  • 1 large red onion, peeled and roughly chopped
  • 1/2 bulb fennel, trimmed and roughly chopped
  • 1 stick celery, trimmed and roughly chopped
  • Olive oil
  • Thumb-sized piece fresh ginger, peeled and roughly chopped
  • 2 cloves garlic, peeled and sliced
  • 1/2 a fresh red chili, deseeded and finely chopped
  • Bunch fresh basil, leaves picked, stalks chopped
  • 1 tablespoon coriander seeds
  • 2 cloves
  • Sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound amazing cherry or plum tomatoes, halved plus 1 pound canned plum tomatoes, chopped or 2 pounds yellow, orange or green tomatoes, chopped
  • 3/4 cup plus 2 tablespoons red wine vinegar
  • 1/3 cup soft brown sugar

Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.

Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.

Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.

Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed – it should keep for 6 months.

Homemade Sugar Free Ketchup


  • 3 tomatoes, peeled, seeded and diced
  • 2 teaspoons olive oil
  • 2 shallots, minced
  • 4 cloves
  • 3/4 teaspoon freshly ground pepper
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey (sugar free)
  • 2 teaspoons grated fresh ginger
  • 1/8 teaspoon cinnamon
  • 3/4 teaspoon salt


Heat oil in a pan and add garlic and shallots to it, and saute. Add honey, diced tomatoes, vinegar, cloves, cinnamon, salt and pepper to the pan and boil. Simmer the mixture for 30 min and blend it in the mixture or mash it, after it has cooled a bit.

Sugar Free Barbecue Sauce


  • 1 can of chopped tomatoes
  • 1 onion finely chopped
  • 1 tablespoon of tomato puree
  • 3 tablespoons of cider vinegar
  • 1 teaspoon tamarind puree
  • Water
  • Chili powder
  • Cinnamon
  • Paprika
  • Pepper and salt to taste


Cook the onions with a tablespoon of water in a pan. Wait until the onions turn brownish and start caramelizing. Take care that you do not burn the onions. After caramelizing, mix chopped tomatoes, tomato puree, vinegar and tamarind puree to the pan. Add a pinch of chili powder, cinnamon and paprika to the mixture. Mix salt and pepper and boil it.


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