Tomato ketchup with a difference

Following tomato day I thought I’d let you in a secret of perfect tomato ketchup. the following recipe is from Jams & Chutneys by Thane Prince. As you can see I have started eatingĀ it already.

Tomato Ketchup

Ingredients:

3kg of really ripe tomatoes, 500g chopped onions, 8 plump garlic cloves, 1 large red pepper deseeded and chopped, 200g celery chopped, 225g golden granulated sugar, 250ml cider vinegar, 1/2 – 1 teaspoon tobasco sauce (optional – I added a chopped red chilli) and spices – 15 cloves, 20 allspice berries, 1 teaspoon celery seeds, 10cm cinnamon stick, 1 tablespoon salt, 1 teaspoon of black peppercorns.

Methods

Put all the spice ingredients in a grinder and whizz until reduced to a powder or if you feel energetic crush use a morter and pestle.

Put the tomatoes, garlic, red pepper and celery in a large pan. Cover and cook gently over a medium heat for about 15 minutes or until all ingredients are very soft. Pass through a fine seive or mouli. Return the ingredients to the cleaned pan and add the sugar, vinegar and ground spice mix. Simmer for around 20 minutes until it thickens. Remove from the heat add the tobasco if you are using it, pot into hot sterilised bottles, seal with vinegar proof lids and label.

The extra dimension? I used 150mls of cider vinegar and 100mls of elderflower vinegar. I thought this was being a bit extravagant but the addition made the best sauce I have tasted. The vinegar was from Stratta http://www.stratta.org . who I hope will be a the Grow, Cook, Eat Event at West Dean on 5/6th Oct so that I can buy some more. http://www.westdean.org.uk/Garden/News%20and%20Events/GrowCookEat.aspx

 

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