Tomato Ketchup is a traditional British recipe for a classic sauce or condiment of tomatoes flavoured with spices, vinegar and sugar that's reduced to a thick pouring consistency. The full recipe is presented here and I hope you enjoy this classic British version of: Tomato Ketchup.
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Ingredients:
6kg ripe tomatoes, roughly chopped
8 medium onions, halved and sliced
2 large red bell peppers, de-seeded and chopped
150g soft brown sugar
500ml cider vinegar
1 tsp English mustard
large piece of cinnamon stick
1 tbsp whole allspice berries
1 tbsp whole cloves
1 tbsp ground mace
1 tbsp celery seeds
1 tbsp black peppercorns
1/2 star anise
2 bayleaves
1 garlic clove, bruised
sea salt, to taste
paprika, to taste
Method:
Combine the tomatoes, onions and red bell peppers in a heavy-bottomed pan over medium heat. Bring he mixture to a simmer and cook, stirring gently, until the mixture is very soft (about 25 minutes). Take off the heat then push through a coarse-meshed sieve with the back of a spoon to remove all the skins and seeds. Transfer the resultant purée to to the pan then stir in the sugar, vinegar and mustard.
Tie the spices and garlic in a muslin bag then add to the tomato mix. Bring the contents of the pan to a boil then reduce to a low simmer. Adjust the simmer so the mixture bubbles gently then continue cooking, stirring frequently, for about 15 minutes, or until the mixture is thick and thoroughly blended.
Take off the heat then remove the muslin bag and season with salt and paprika then set the mixture aside to cool. Once cooled pour the mixture through a sieve into cleaned and sterilized bottles. Secure the lids then store in the refrigerator (they will keep for up to 1 month). However, if you treat like preserves and pour into suitably sterilized bottles (or process in a boiling water bath) then the ketchup will keep for up to 1 year.
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