Homemade Tomato Ketchup (from River Cottage Meat - Hugh Fearnley-Whittingstall)
(Makes 1.5l approx)
3kg ripe tomatoes, roughly chopped
4 onions, sliced
1 large red pepper, seeds and membrane removed, chopped
100g soft brown sugar
200ml cider vinegar
1/4 teaspoon dry mustard
A piece of cinnamon stick
1 1/2 tsp whole allspice
1 1/2 tsp whole cloves
1 1/2 tsp ground mace
1 1/2 tsp celery seeds
1 1/2 tsp black peppercorns
1 bay leaf
1 garlic clove, peeled and bruised
paprika or cayenne pepper to taste (optional)
salt
Bring the mixture to a boil, then reduce to a slow simmer. Cook, allowing the mixture to bubble gently, stirring often and carefully, for 20- 40 minutes. The time taken will depend on how juicy your tomatoes are but in any case continue to cook until it is thick and pulpy. Taste a couple of times while it is cooking and remove the spice bag if the flavour becomes too strong.
Season to taste with salt and paprika or cayenne, if using, then leave to cool. Pour the ketchup through a funnel into suitable bottles and seal. Stored in the fridge, this ketchup will keep for a month. If you bottle it in sterilised jars while still warm, it should keep for a year.
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