i'm picking tons of delicious tomatoes at the moment, and after making fresh tomato sauce, tomato salads, tomato sandwiches, and even tomato jam, now the time has come to make my own ketchup. images: john dummer and ellen silverman via taverne agency. recipe: leonoor ottink, after the break
1 kg tomatoes, chopped
1 onion, chopped
1 stick of celery, chopped
5 cm piece of fresh ginger, peeled and finely chopped
2 cloves of garlic, crushed
1 small red chilli, deseeded and finely chopped
1 tbsp coriander seeds
bunch of fresh basil, leaves picked, stalks chopped
200 ml white wine vinegar
70 g brown sugar
1 tsp freshly ground black pepper
heat the oil in a large heavy-bottomed saucepan.
place the onion, celery, ginger, garlic, chilli, coriander seeds, cloves and basil stalks in the pan and gently fry for 10 minutes until softened, while stirring occasionally.
add the tomatoes, season with salt & pepper, bring to a boil, and let it simmer until reduced by half.
stir the basil leaves into the mixture and puree with a hand blender or food processor.
push the sauce through a sieve and place back into a clean pan.
add the vinegar and sugar, bring to a boil again and let it simmer until reduced to the consistency of ketchup.
taste for salt and pepper.
pour into sterilized bottles and keep in a cool dark place.
keeps for six months.