homemade tomato ketchup
Have you ever wondered what ingredients go into your condiments? A product like ketchup is so quick and easy to make, and yet we find it easier to reach for a bottle of the ready made stuff. I made a batch of this aromatic tomato ketchup this morning and you just can't compare store bought quality to the real thing.
During the summer when tomatoes are bursting into season, is a good time to make some of your favourite tomato based sauces. This one will last in the refrigerator for a few weeks, provided you store it in a sterilised jar. Since it's all natural and there’s no preservative in it, try not to double dip with a spoon that has been dipped in other foods (or licked) as it will only spoil the sauce sooner.
Homemade tomato ketchup
Makes 400ml
2 tbsp extra virgin olive oil
1 large brown onion, peeled and diced
2 cloves garlic, peeled and sliced
500g fresh tomatoes, chopped
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp wholegrain Dijon mustard
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 whole star anise
1 bay leaf
salt and freshly ground black pepper
Heat the oil in a pot. Sauté the onions and garlic on medium heat until they have softened and the onions are translucent. Add the remaining ingredients and simmer gently with the lid on until the tomatoes are very soft - about 30 minutes. Discard bay leaf and star anise.
Using a hand blender, puree the sauce to the desired consistency. When the sauce is cool enough to handle, pour into a sterilised jar. Allow the sauce to cool completely before sealing with the lid. Keep refrigerated until required.
