Home-Made Tomato Ketchup Recipe

I think that this home-made tomato ketchup recipe is easy to make and fantastic in its own right or as an ingredient in another barbecue sauce recipe. Having said that, so is the Heinz variety!

I remember seeing a TV programme with chef Gary Rhodes and he made black pudding fritters, stabbed them with a cocktail stick and dunked them in home-made ketchup. The ketchup was fantastic and really worth a little effort so if you're up for it and have some time on your hands then give it a go.

Fritters are somewhat difficult to do on a barbecue and they're very fatty anyway so I prefer to use this home-made tomato ketchup recipe on my own barbecue breakfast and burgers but don't take my word for it, taste it for yourself.

This recipe makes about a pint so have a bottle or two in wait for the final mixture.

Ingredients:-

• 1.5 kg or 3lb ripe tomatoes
• 250ml or 8 fl oz cider vinegar
• 8 tablespoons demerara sugar
• ½ teaspoon salt
• ½ teaspoon English mustard powder
• 1 garlic clove crushed
• Tabasco to taste
• 1 tablespoon tomato purée
• ½ teaspoon cornflour

Method:-

Pour the vinegar and sugar into a large pan and bring to the boil then add all the other ingredients except for the cornflour. When everything return to the boil allow it to simmer for about 40 minutes and then cool. Transfer the mix to a food processor, give it a wizz and then return it to the pan via a sieve (push the residue through the sieve to get all the juices out).

Warm up the ketchup, mix the cornflour in a little water and add a small amount. The cornflour with thicken the tomato ketchup and stop it from separating so add just enough to get the consistency that you want. Allow it to cool and then you can bottle up.

See Also:-

More Home-Made Barbecue Sauces
Share Your BBQ Sauce Recipe

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