Ketchup for Grown-ups

Ketchup for Grown-ups

Here we’re using roast tomatoes and red wine to make a ketchup with a difference!

takes: about 4 hours
makes: about 8 cups
2kg (4lb) tomatoes
1.5kg (3lb) tomato passata or puree
2 cups rice wine vinegar
2 cups red wine
750g (1 1/2lb) brown sugar

1. Pop 4 bottles and a funnel in the dishwasher to sterilise.

2. Preheat oven to 180C (350F). Halve tomatoes and place on 2 baking trays. Roast for 90 minutes or until browned on the edges.

3. Place passata or puree, vinegar, wine and sugar in a large pot and bring to the boil.

4. Transfer roasted tomatoes to the pot. Simmer for 90 minutes or until you’re happy with the consistency. Taste & season with 1 tablespoon salt.

5. Puree with a stick blender. Bring back to a simmer.

6. Divide hot ketchup between warm bottles straight from the dishwasher. Seal immediately.

Variations

kid-friendly- skip the red wine.

rosemary ketchup – add a few sprigs of rosemary in to simmer with the tomatoes. Remember to remove the stalks before pureeing.

tomato & onion ketchup – roast 3-4 red onions until super tender and add to the sauce.

different quantities – feel free to either halve or double or quadruple this recipe, the cooking time may need adjusting slightly with more or less in the pot.

Usage Suggestions

‘baked’ beans – the ‘secret’ ingredient in these Ketchup ‘Baked’ Legumes

burgers – classic accompaniment to a salt crusted burger.

fries / chips – a home made version of the fast food classic combo.

other suggested use – anywhere you’d normally use ketchup.

Prepare Ahead?

Essential! Takes about 4 hours.

Storage Best Practices

Unopened jars will keep in the pantry for 6-12 months, or longer. Once opened will keep in the fridge for a few months.

Waste Avoidance Strategy

tomatoes – either use for something else or roast them anyway and pack into jars and cover with oil. Will keep for weeks like this in the fridge. Cooked tomato can be frozen.

tomato passata or puree, vinegar, brown sugar, wine – pantry.

Problem Solving Guide

burning – remember to stir the ketchup every 10-15 minutes to avoid burning.

too runny / not setting – we’re just looking at removing the water to make the ketchup thicken. So keep cooking until you’re happy.

too chunky – if you prefer a super smooth sauce, like commercial ketchip, sieve to remove any seeds or lumps after pureeing. Return to a boil before bottling,

mould growing – this is a sign that something is wrong with your preserving system. It could be the jars weren’t cleaned enough in the dishwasher, the temperature wasn’t high enough when you bottled. Or the lids weren’t sealed properly. Another problem can be if the jars aren’t filled completely. For now, best not to eat the mouldy jar. Next time be more careful or just store in the fridge.

back to: Preserve Like Your Nanna Overview

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