Recipe Wednesday: Ketchup

Recipe Wednesday: Ketchup

May 18

I am a big fan of Jamie Oliver. I loved Food Revolution, his TV series about making food better in the public schools and teaching people to eat better, and Season 2 started yesterday. I think he’s brilliant and how can you not fancy a chef with an adorable British accent? In his honor, I post his recipe for homemade ketchup. I made this recipe in a mondo sized batch in December to give the product as Christmas gifts to family and friends. It was tasty and far from the Hienz bottled stuff you’re used too. What I am excited about is back in December the fresh tomatoes were crap, so I used more canned and less fresh then the recipe called for. Now that it’s summer and tomatoes are looking good, I am going to use more fresh and less canned then the recipe calls for to get that summery tomatoey taste even when the cold weather comes again. I water bathed, canned and sealed the jars at Christmas, and that’s what I plan to do again so that my jars will last into next year, but it isn’t necessary. He suggests the fridge, I say freeze them until you want to use them, and probably use opened jars within a month or so.

Jamie’s Ketchup

(original form of recipe found here at Food Network)

Total Time – 1 hour 45 minutes; Yield One Pint of Ketchup

  • 1 large red onion, peeled and roughly chopped
  • 1/2 bulb fennel, trimmed and roughly chopped
  • 1 stick celery, trimmed and roughly chopped
  • Olive oil
  • Thumb-sized piece fresh ginger, peeled and roughly chopped
  • 2 cloves garlic, peeled and sliced
  • 1/2 a fresh red chili, deseeded and finely chopped
  • Bunch fresh basil, leaves picked, stalks chopped
  • 1 tablespoon coriander seeds
  • 2 cloves
  • Sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound amazing cherry or plum tomatoes, halved plus 1 pound canned plum tomatoes, chopped or 2 pounds yellow, orange or green tomatoes, chopped
  • 3/4 cup plus 2 tablespoons red wine vinegar
  • 1/3 cup soft brown sugar

Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.

Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.

Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. (Laura’s note: this step for me back at Christmas took about 2.5 hours, it was probably because I was making a triple batch but don’t be alarmed if this part takes awhile.) At this point, correct the seasoning to taste.

Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed – it should keep for 6 months.

 

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