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The recipe for perfect homemade tomato ketchup

20 April 2014
Making your own tomato ketchup is easier than you think. In-season tomatoes are red, juicy and bursting with flavour. Bottle them now and enjoy a mouthful of summer on a dark autumn evening. We asked Swedish chef Peo Fredholm for his best tomato ketchup recipe.

Packed with goodness

Although store-bought ketchup tastes great, we think homemade tastes even better. Aside from the taste improvements, making your own ketchup is healthier too; you’re in charge of what goes into your bottle of sauce. This means you can say ‘when’ with the sugar and go easy on the salt.
A mix of chopped and whole tomatos on a chopping board with a knife, shallots and celery to the side.

Peo’s recipe (makes 300ml)

5-6 ripe tomatoes
1 shallot
1 garlic clove
75g celery
2 tablespoons rapeseed oil
50 ml white wine vinegar
50 ml of tomato puree
50 ml of brown sugar
1 teaspoon of salt
Nutmeg, to season

1. Roughly chop the tomatoes, shallots, garlic and celery.
2. Heat the oil in a saucepan over a medium heat then add the tomato puree and the chopped
vegetables. Sauté this for a few minutes.  
3. Add the vinegar and sugar.
4. Reduce the tomato mixture for around 30
minutes or until thick.
5. Take the mixture off the heat and allow to cool. Then blend to a smooth ketchup.
6. Season with salt and freshly grated nutmeg.

Unopened, this ketchup lasts for around one month in a cool, dark cupboard. Once opened, store in the fridge and consume within a few days.