My neighbour is super and has given me another kilo of tomatoes. I dug out my Hugh Fernley Wittingstall’s recipe for tomato ketchup and gave it a go.
You chop one kilo of tomatoes, with one red pepper and two onion and cook gently.
Cook gently for quite a while until the tomatoes, onions and pepper is very soft. The recipe suggests that you pass it through a seive
with large holes, not having a seive
, I simply pureed it with my hand blender. The pips are still visible and it has a rustic finish but that’s OK for us.
After pureeing the veggies, add 80g of soft brown sugar and 100ml of malt vinegar. Add spices!!! I used what I had…..here’s what I added. Sprinkle of dried garlic granules, spoon of dijon mustard (I did not have mustard powder) sprinkle of ginger, sprinkle of cinnamon, sprinkle of mixed spice and I also added a sprinkle of salt and pepper.
Then cook as you would chutney. The mixture becomes sticky after about fifteen minutes. Spoon a little onto a saucer, allow to cool to check that you like the flavour.
Pour into hot sterilised jar and put the lid on whilst the jars are still hot. HFW’s
book says it will keep for a year. It’s so nice that I think I will save it a while. It has a delicious fresh and spicy taste and tastes wonderful. Roll on chip day!
Here’s the finished product, stashed away with yesterday’s ‘Ma made’ marmalade. Neither the ketchup or marmalade is brown but the lighting makes it look so. The slightly blurry photo below is the rest of my stash of preserves, ready to eat or give as gifts.