STOVE TOP TOMATO KETCHUP. Cook for about 40 minutes, stirring occasionally, until the vegetables have reduced to a pulp. Reduce heat, and simmer for 10-15 minutes, or until tomatoes are soft. At this point, correct the seasoning to taste. Seal immediately and cool completely before labelling and storing. 2 tomatoes, skinned, deseeded and finely chopped. To serve, pour into a bowl and leave to cool. If you’re making this for children, you may want to leave out the crushed dried chilli. Tomatoes that are low in water content are ideal for making ketchup or sauce. Add sugar to the tomato juice. 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. please click this link to activate your account. Meanwhile, pour the remainder of the vinegar into another saucepan, and add peppercorns, spices, chillies and bay leaves and infuse over a low heat for 10 minutes. Bring to the boil, … Heat the olive oil in a small frying pan over a medium heat. “This tomato ketchup recipe will blow your socks off when dolloped on steak and chips – heaven! magazine. https://www.jamieoliver.com/.../vegetables-recipes/homemade-tomato-ketchup Place the coriander seeds, cumin seeds, chilli flakes and ginger into a pestle and mortar and grind to a powder. Now you can stay up to date with all the latest news, recipes and offers. Add tomatoes, water to the pot. Add the ground spices and chilli flakes and tomatoes to the onions and simmer gently over a low heat for 10 minutes, or until the tomato has softened and become a sauce. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Bring to boil and simmer for 1 1/2 to 2 hours or until reduced by half (measure depth with a ruler from start to finish). You must be logged in to rate a recipe, click here to login. Cook gently over a low heat for 10 to 15 minutes, or until softened, stirring every so often. Using a hand blender or food processor, whiz the tomato pulp until smooth. Great served with steak and chips. Subscribe to delicious. See more No added sugar sauces recipes (19). Place the coriander seeds, cumin seeds, chilli flakes and ginger into a pestle and mortar and grind to a powder. Then rub the tomato pulp through a nylon sieve into a clean pan, making sure that you have extracted all of the pulp, leaving behind only the tomato skins and seeds. Pour the ketchup into a jug and use a funnel to transfer it into sterilised bottles or jars. Put mixture through a food mill; discard seeds and skins. The rest of the recipe is the same as Instant Pot. today for just £13.50 – that's HALF PRICE! ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, 1 large red onion , peeled and roughly chopped, ½ bulb fennel , trimmed and roughly chopped, 1 stick celery , trimmed and roughly chopped, 5 cm piece of ginger , peeled and roughly chopped, 2 cloves garlic , peeled and sliced, ½ fresh red chilli , deseeded and finely chopped, 1 bunch fresh basil , (30g), leaves picked, stalks chopped, 1 tablespoon coriander seeds, 2 cloves, 1 kg yellow, orange or green tomatoes , chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes, 200 ml red wine vinegar, 70 g soft brown sugar. Put the sauce into a clean pan and add the vinegar and the sugar. Subscribe to delicious. We have sent you an activation link, Strain vinegar mixture into tomatoes, discarding spices. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. Add all the tomatoes and 350ml of cold water. Add the onions and fry for 2-3 minutes, until softened. Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Reduce to a simmer and cook until thickened and reduced to a thick consistency, about 500ml. Delicious magazine is a part of Eye to Eye Media Ltd. Put the onions, tomatoes, garlic, 50ml vinegar and the water into a large saucepan over a medium heat. PRO TIPS FOR BEST TOMATO KETCHUP.