Latest Articles

Allotment Gardening
Grow all you can eat on your own allotment.
grow your own
20:32, 10th May 2014

Smallholding for Sale in North Devon
Three bedroom detached house in 18 acres for sale - North Devon, UK
20:48, 17th Mar 2013

Find out more about nettles - how to benefit from them and how to get rid of them
16:12, 13th Apr 2012

Making Nettle Beer
Find out how to make your nettle beer
16:10, 13th Apr 2012

How to Make Sloe Gin
Find out how to make your own sloe gin
14:40, 13th Apr 2012

Grow Your Own Chilli Peppers
Find out how to grow your own chilli peppers
grow your own
13:33, 16th Mar 2012

Home Beekeeping
Find out more about keeping bees in your garden for honey
grow your own
15:40, 4th Jan 2012

Storing Apples
Find out how to store apples
13:23, 28th Jul 2011

Tomato Ketchup Recipe with Fresh Tomatoes

Make your own delicious tomato ketchup with fresh tomatoes

Tomato Ketchup Recipe With Fresh Tomatoes

preserving | recipes | grow your own

Tomato ketchup recipe

Making your own tomato ketchup with fresh tomatoes is a labour of love, but well worth the effort. By making it yourself you can cook it to your exact tastes - as salty, sweet, or spicy as you like it - save money, and use up a glut of tomatoes.
Because of the amount of work involved, it is best to make one large batch of ketchup at a time. It preserves well in jars or cans.

Choosing the Tomatoes

It is possible to make ketchup from any tomato variety, however the best tomatoes for tomato ketchup are called paste tomatoes such as Roma (pictured below).

Roma tomatoes - perfect paste tomatoes for making tomato ketchup

Beefsteak tomatoes are also excellent. Good ketchup tomatoes have a low water content and thick meaty flesh. (The last thing you want are soft watery old tomatoes.)

If you are growing your own tomatoes to make ketchup then it is worth planning ahead and ensuring that the variety you are planting will be good in ketchup as well as growing well in the climate in which you will grow them.

Preparing the Tomatoes

The tomatoes will need washing first, and then their skins need to be removed. This can be achieved very easily by blanching the tomatoes a few at a time for around one minute in a large pan of boiling water. Lift the tomatoes out of the hot water and plunge them immediately into icy water. The skins will almost fall off the flesh by themselves - a quick pull and they will come away from the flesh in one piece.

Peeled tomatoes ready for making ketchup

Next, since we do not want watery ketchup, the seeds need to be removed. Cut each tomato in half, gently squeeze it, and then scoop out the seeds and excess water with a spoon. This ketchup 'waste product' and be used in soups and sauces to enhance flavour.

The tomato pieces need then to be put into a sieve or held in muslin or cheese cloth to enable most of the remaining loose water to drain off. Again this need not go to waste since it is delicious fresh tomato juice!

Cooking the Tomatoes

Put the tomatoes into a large pan and slowly simmer together with some chopped onions, garlic chopped into a paste, a little salt and pepper, and sugar to your taste. You may also want to add some other flavourings such as mustard, chilli pepper, worcestershire sauce, cinnamon etc.

In a separate pan at the same time tie up some celery seed in muslin or cheese cloth and add cider vinegar - one cup of vinegar per tablespoon of celery seeds. Simmer this for 30 minutes adding vinegar so that at the end of the process you have the same amount of liquid that you started with.

Making the Ketchup

After cooking the tomatoes for 30 minutes they will be very mushy. Pass the contents of the pan through a sieve to remove any remaining tomato seeds and skin. To the strained tomato sauce add the celery seed seasoned vinegar (with the seed bag removed), tasting to make sure that you are happy with the level of acidity and flavour.

This final mixture now needs to be reduced to give it the consistency of ketchup. This can be achieved in a slow cooker (crockpot) over night, or in a pan on a low heat stirred regularly for a few hours.

Home made tomato ketchup

Your finished ketchup can now be canned or bottled following the usual procedures for safe sterilisation and preservation. Adding a good dash of lemon juice will help reduce the chance of spoilage.

Article Published: 11:02, 22nd Nov 2010

Related Articles

Pear and Lemon Jam
Instructions for making pear and lemon jam
Article Published: 15:59, 27th Jul 2011
preserving | fruits | grow your own | recipes

Make Tomato Passata
Preserve tomatoes by making delicious tomato passata
Article Published: 12:00, 25th May 2010
preserving | fruits | grow your own | recipes

Making Jam
An introduction to making your own jam
Article Published: 08:33, 22nd May 2010
preserving | fruits | grow your own | recipes

Make Caramelised Onion Chutney
Make a delicious caramelised onion chutney
Article Published: 08:33, 22nd May 2010
preserving | vegetables | grow your own | recipes

Making Marmalade
An introduction to making your own marmalade
Article Published: 21:08, 9th Jan 2011
preserving | fruits | grow your own | recipes

Making Apricot Jam
Instructions for making your own apricot jam
Article Published: 16:44, 26th Jul 2011
preserving | fruits | grow your own | recipes

Chili Oil
Make your own delicious chili oil
Article Published: 14:36, 25th Nov 2010
recipes | preserving | grow your own

Making Garlic Oil
Make your own garlic oil
Article Published: 14:49, 25th Nov 2010
preserving | grow your own | recipes

Potato Clamp Storing Potatoes
Store potatoes (and other vegetables) over winter with a potato clamp
Article Published: 15:05, 7th Jul 2008
preserving | vegetables | grow your own

Making Pickled Onions
Find out how to pickle onions
Article Published: 15:05, 7th Jul 2008
preserving | vegetables | grow your own