I made ketchup. Or more specifically home made tomato ketchup.
During my heirloom tomato phase, I found myself with quite a few leftover and was racking my brains out for ideas on how to best use them. Surfing the internet I found a recipe from Todd and Diane from the White on Rice Couple blog. The recipe was simple, easy and very quick to prepare.
When I was preparing the recipe, I thought about how much I love tomato ketchup. Especially with fries. Or chips as we say here in Australia. Especially if you use good potatoes, a clean, neutral oil for frying and plenty of salt on the hot chips.
Dip them in and enjoy this slightly guilty pleasure!
In Australia, we refer to "ketchup" as tomato sauce.
Although my research online did indicate that ketchup contains vinegar in its ingredients whereas the Aussie tomato sauce does not.
If you want to be truly Australian you could also interchange the words "tomato sauce' for "dead horse"! It's what we refer to as rhyming slang.
Whatever you want to call it it's still delicious!
Apart from chips you could also smother it over a home made hamburger like I did.
In the end, just make sure you use good quality ingredients. The heirloom tomatoes were magical in this recipe and I plan on making some more when they are back in season.
Homemade Tomato Ketchup
- 1 1/2 kg heirloom tomatoes, roughly chopped
- 1 red onion, diced
- 2 cloves garlic, crushed
- 2 tsp black peppercorns
- 2 tsp mustard seeds
- 2 allspice berries
- 2 cloves
- 1/2 cinnamon stick
- 1 tsp smoked paprika
- 1 pinch ground chilli
- 1/3 cup brown sugar
- 1/3 cup apple cider vinegar
- 1/2 lemon, juiced
- 1 tsp sea salt
- Place all the step 1 ingredients into a large stockpot and simmer slowly for about 45 mins or until 1/3 of the juices have been evaporated. Stir frequently whilst cooking.
- Remove from the heat and allow the mixture to cool.
- Once cooled place the tomato mixture in a food processor or blender and blend on HIGH for about 1 minute
- Strain the blended mixture through a sieve and into a sauce pan, making sure you have extracted as much juice as possible from the pulp.
- Place the saucepan on a medium heat and add the step 2 ingredients and allow to simmer for about 10-15 mins. (if you prefer a thinner consistency do this step for 5 minutes)
- Once cooked store in a sterilised jar for up to 3 weeks in the refrigerator