Homemade ketchup

Recipe from: 25 February 2011

Ingredients 15
Servings 0
Minutes 20 mins
  • 1.2
    wonderfully fresh, aromatic ripe, red tomatoes, quartered
  • 1
    small Florence fennel, coarsely chopped (optional)
  • 1
    red chilli, seeded and coarsely chopped or large pinch dried chilli flakes (to taste)
  • olive oil
  • salt, milled black pepper and white sugar
  • 15
    coriander seeds
  • 4
  • small pinch aniseeds (fennel seeds if aniseeds not in stock)
  • 1
    large onion, coarsely chopped
  • 1
    stick celery, roughly chopped
  • 4
    large cloves garlic, coarsely chopped
  • 10
    fresh ginger, coarsely sliced
  • 125
    red wine vinegar
  • 125
    soft brown sugar
  • 1
    small bunch of basil, leaves picked and the stalks chopped


20 mins
Spread the tomatoes, fennel (if using) and chilli on a baking tray. Sprinkle with a little olive oil and season to taste with salt, milled black pepper and a sprinkling of white sugar. Roast in a preheated oven at 190ºC for 20 – 30 minutes or until the tomatoes are cooked, lightly browned and somewhat shrivelled up.
Meanwhile, heat some olive oil in a saucepan and add the coriander seeds, cloves, aniseeds, onion, celery, garlic and ginger. Sauté over medium-low heat for 20 – 30 minutes or until the vegetables have softened and lightly caramelized, stirring occasionally.
Add the roasted vegetables plus their pan juices to the sautéed vegetables and stir in the vinegar, brown sugar and chopped basil stalks. Bring to a boil, reduce heat and simmer for 10 minutes without a lid, stirring occasionally. Taste and adjust seasoning if necessary with more salt, milled pepper, chilli, vinegar and sugar. Stir in the basil leaves and puree the mixture in a processor or with a stick blender. If it is not thick enough to your liking, return the mixture to the saucepan and continue to cook without a lid until it has reduced some more and thickened to your liking. Finally, if you want a super-smooth sauce, push the mixture through a mesh sieve> allow to cool down completely before storing in a sealed container in the fridge.
Variations and uses:
  • Use as you would bought ketchup: on burgers, fries, hot dogs
  • Use as you would use home-made tomato sauce: pizza basis, pasta sauces
  • Heat gently, add some cream and more chopped basil for a cream of tomato soup.
  • Mix into mince dishes, soups, stews, casseroles and gravies to add body, flavour and colour.
  • Add some sautéed chopped onion and herbs and serve as a sauce or gravy with polenta
Reprinted with permission of I Love Cooking.
To visit I Love Cooking’s blog, click here.



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