Homemade Tomato Ketchup

by

Drop

POSTED Wed, 1 July 2015

Serves

12

Total Time

70 MINS

Calories

103

A thick and flavorful homemade tomato ketchup loaded with natural vegetables and spices. This condiment is way better than the store-bought stuff!

recipe-image

    INGREDIENTS


  • Canned tomatoes icon
    Canned tomatoes

    1 kg (about 2 ½)

  • Water icon
    Water

    350 g (about 1 ½ cups)

  • Olive oil icon
    Olive oil

    30 g (about 2 ¼ tablespoons)

  • Onion icon
    Onion

    1 (about 140 g)diced

  • Fennel bulb icon
    Fennel bulb

    ½ (about 115 g)chopped

  • Celery stalk icon
    Celery stalk

    2 (about 90 g)chopped

  • Ginger icon
    Ginger

    30 g (about ¼ cup)sliced

  • Garlic icon
    Garlic

    15 g (about 2 ½)minced

  • Fennel seeds icon
    Fennel seeds

    1 teaspoon (about 2.05 g)

  • Coriander seeds icon
    Coriander seeds

    7 g (about 1 ¼ tablespoons)

  • Ground cumin icon
    Ground cumin

    1 teaspoon (about 2.1 g)

  • Chili flakes icon
    Chili flakes

    ¾ teaspoon (about 0.6 g)

  • Cloves icon
    Cloves

    4 (about 1 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Brown sugar icon
    Brown sugar

    125 g (about ¾ cup)

  • White vinegar icon
    White vinegar

    200 g (about ¾ cup)

    METHOD


  • 1. Add canned tomatoes and water to a clean medium bowl
  • 2. Add olive oil, onion, fennel bulb, celery stalk, ginger, garlic, fennel seeds, coriander seeds, ground cumin, chili flakes and cloves to a clean large saucepan
  • 3. Season with salt & pepper
  • 4. Sauté - 15 min, low heat
  • 5. Transfer tomatoes to sauce
  • 6. Simmer until thick - approx 20 min
  • 7. Add brown sugar and white vinegar to a clean small bowl
  • 8. Transfer mixture to sauce
  • 9. Blend with stick blender until smooth
  • 10. Simmer until thick while stirring occasionally - approx 15 min
  • 11. Transfer sauce to 2 jars

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