Before Christmas, I made a bunch of ketchup based on a recipe that I tweaked. The recipe was enough for six 250ml glass bottles, so in total it should come up to ~1 – 1.5 litres of ketchup. The ketchup bottles was a part of our homemade Christmas hamper that we gave to friends and family, which also included a jar of homemade chilisauce and some delicious handcrafted pralines that Tom made. Unfortunatly, I didn’t take any good photos of it so I will have to make do with this cellphone photo.
Most ketchup recipes require Worcester sauce, which contains fish. I wanted to make a vegetarian version, so I tweaked the recipe and added an apple:
1 green apple
1 kg tomatoes
1 dl white wine vinegar
1 big yellow onion or two smaller ones.
4 cloves of garlic
250g brown sugar
2 tsps Cinnamon
2 tsp Mustard seeds
2 tsps Chili flakes
1 tblsp vegetable stock powder.
2 tblsp Soy
Parboil the tomatoes until the skin cracks. Put them immediately in cold water and peel off the skin. Chop up the tomatoes and put them in a big bowl. Slice the onion(s) and the garlic and fry in a big pan until soft and golden. Add the tomatoes and heat. Gut the apple and slice it finely and add it to the pan with the vinegar. Stir in the sugar bit by bit. Ground the mustard seeds in a mortar and add them to the pan together with the other herbs, spices, stock and soy. Let the contents simmer for around 30-40 minutes (or longer, depending on how juicy your tomatoes were and how thick you want your sauce). Blend the sauce with a mixer or a stick blender. Season with salt and pepper to your preference. I prefer a ketchup that isn’t completely smooth, but if you prefer your ketchup without any lumps, put it through a siv before pouring it into the bottles. If unopened, the bottles can be kept in normal temperature. If opened, keep in the fridge. Enjoy!