Tomato Ketchup Recipe – combination Mums, Jamie Oliver and ‘Delicious’ recipes

Compared recipes for homemade tomato ketchup but wondered if anybody has a recipe they know works well or perhaps have opinion on recipe below.

My mums recipe althou very nice is little sweet using 340g sugar for 2 kg tomatoes, 2 onions, 2 cloves garlic and relied on mustard, paprika and cayenne pepper to give it a kick and some colour.  She didn’t chop the tomatos and used ordinary garden onions not red ones and malt vinegar instead of red wine vinegar.. probably what was available then

Jamie Oliver’s recipe uses less sugar (140g) and more vinegar (400ml) and relies on red chillis, fresh ginger, cloves and black pepper for the kick.

Recipe by Delicious uses only one tablespoon of sugar and 150ml of vinegar and cloves, dried chillis, allspice berrys, mace and peppercorns for the kick. Wonder how this recipe stores.

Hoping recipe below is combination of best bits of all three recipes.

Wonder what is the secret ingredient in Heinz Tomato Sauce?

Tomato Ketchup Recipe – combination Mums, Jamie Oliver and Delicious recipes


2 kgs ripe tomatos (chopped)
2 onions (peeled & chopped)
2-3 garlic cloves (peeled & chopped)
400ml red wine vinegar
140g brown sugar
1 stick of chopped celery
1 teaspoon of fresh ground black pepper
2 cloves
2 bay leaves
1/2 fennel (chopped)
bunch of fresh basil
thumbsize piece of fresh ginger – peeled and chopped
1/2 fresh red chilli – deseeded & chopped (or 1/4 teaspoon of cayenne pepper)
350mls of water, some oil & salt, pepper & mustard


Place vegetables into a heavy bottomed saucepan with splash of oil with ginger, garlic, chilli, bay leaves and cloves. Season with salt and pepper.

Cook over low heat for 10-15 minutes until soft, stirring as needed and season with salt, pepper and mustard

Add tomatos and water and boil then reduce to simmer until sauce reduces by half

Add basil leaves, wizz with a hand processor or blender.

Rub through a sieve twice to make smooth and shiny – leave behind only the skins and seeds – the sauce needs the pulp to thicken properly (this is the hardest part of this recipe, everything else is easy)

Put into a clean pan and add vinegar and sugar

Place on the heat, to dissolve the sugar by bringing to the boil and then turn down to a simmer until it reduces and thickens to a tomato ketchup consistency

Adjust seasoning with little more salt, pepper and mustard

Spoon the sauce into sterilised bottles using a funnel, seal and keeps in the fridge for up to 6 months

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