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Tomato Ketchup (Homemade)

Ingredients

  • 6 kg ripe tomatoes, roughly chopped
  • 8 medium onions, sliced
  • 2 large red peppers, seeded and chopped
  • 150 g soft brown sugar
  • 500 ml cider vinegar
  • Spice bag: cinnamon stick piece, 1 tbsp each whole allspice, whole cloves, ground mace, celery seeds, black peppercorns; 2 bay leaves; 1 garlic clove (bruised)
  • Salt
  • Paprika (optional, to taste)

Instructions

  1. Simmer tomatoes, onions, and peppers until very soft. Pass through coarse sieve; return purée to pot with sugar, vinegar, and spice bag.
  2. Simmer gently 10–20 minutes, stirring often, until thickened and flavours blended.
  3. Remove spice bag; season with salt and optional paprika. Bottle hot into sterilised jars/bottles. Refrigerate (keeps 1 month) or process for longer storage.