Tomato Ketchup Recipe


  • 20 whole cloves
  • 6 garlic cloves, chopped
  • 50g root ginger, peeled and chopped
  • 250ml (9floz) red wine vinegar
  • 100g (4oz) light muscovado sugar
  • 2 tsp salt
  • 1 tbsp coriander seeds
  • + 9 more ingredients
    • ½ tsp ground allspice
    • non corrosive pan or preserving pan
    • vinegar proof lids
    • 2kg (4 ½ lb) very ripe tomatoes, roughly chopped
    • 450g (1lb) red onions, roughly chopped
    • 200g celery (approx) 4 sticks, roughly chopped
    • 1 medium red chilli, deseeded and chopped
    • a liquidiser
    • sterilized bottles

1. Place the tomatoes, onions, celery, garlic, chilli and ginger in a large saucepan and cook over a moderate heat for 30 minutes or until all the vegetables are very soft, stirring occasionally. Liquidise the mixture in small batches and pass through a sieve then return the mixture to the cleane...

View full recipe at SpringPad


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