Homemade ketchup

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1801
homemade ketchup
Makes 1 medium-large jar
2 onions, chopped
1 celery stalk, chopped
2 tbsp vegetable oil
2 garlic cloves, chopped
1⁄4 tsp ground coriander
1 cinnamon stick
1⁄4 tsp allspice
1⁄2 tsp ground black pepper
1 tsp celery salt
2 x 400g tins of chopped tomatoes
1 tbsp tomato purée
100ml white wine vinegar
100g caster sugar
1⁄2 tsp Tabasco sauce, (optional)
  1. Heat the oil in a very large saucepan over a low heat and cook the onions and celery for 5-6 minutes until softened. Add the garlic and cook for five minutes longer, stirring often. Stir in the spices and cook for one minute.
  2. Add all of the remaining ingredients and bring to the boil, then reduce the heat and simmer gently for 45-50 minutes until reduced by roughly half. Discard the cinnamon stick.
  3. Whizz with a stick blender until smooth, then strain through a sieve into a bowl. The ketchup will thicken a little when it cools, but if it seems very runny, put it back on the heat and cook a little longer, stirring often, until reduced. Store in an airtight container in the fridge.

 


Per serving: 90kcals, 2.9g fat (0.6g saturated), 15.9g carbs (13.3g sugars), 1.1g protein, 1.6g fibre, 0.009g sodium