Homemade Ketchup
There are two versions, the second of which is closer to a barbecue sauce. The cooking method is the same for both.
Recipe taken from The Family Kitchen Garden: How to Plant, Grow, and Cook Together by Karen Liebreich, Jutta Wagner, and Annette Wendland (Timber Press, 2009).
- Servings Makes a medium-sized jam jar full.
Ingredients
Version 1
- 1 red onion
- 2 garlic cloves
- 500g/18oz tomatoes
- 1 carrot
- 1 celery stalk
- 1 handful of basil
- 1 thumb-sized piece of ginger
- ½ handful of parsley
- 1 teaspoon salt
- 1 teaspoon soy sauce
- ½ teaspoon allspice
- 4 tablespoons brown sugar (½ cup)
- 5 tablespoons vinegar (⅓ cup)
- Freshly ground pepper
Version 2
- ½ red onion
- 2 garlic cloves
- 500g/18oz tomatoes
- 1 carrot
- 1 red pepper
- 1 chilli pepper (see below)
- 1 handful of basil
- 1 thumb-sized piece of ginger
- 1 teaspoon salt
- 1 teaspoon allspice
- 5 tablespoons sugar (⅓ cup)
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- Freshly ground pepper
For version two, choose a moderately hot chilli pepper — if you grow your own chillies you will know which ones are hot and which are mild — as a very hot one will overpower the rest of the ingredients. Dice the carrots and celery or, for version 2, chilli pepper and add them to the pan, followed by the basil, ginger and, for version 1, parsley, then salt, soy sauce and all spice.
Preparation
Combine all ingredients, except for brown sugar and vinegar, in a pot. Cover and cook at a medium to low heat for about 30 minutes until the ingredients are tender. Puree the sauce in a mixer or with a hand-held blender and strain through a sieve. This takes a bit of patience but is worth it for the extra smoothness. Return the mixture to the stove, adding the sugar and vinegar, and reduce it, stirring from time to time, until a heavy flowing liquid consistency is achieved. Adjust the seasoning and put the ketchup in sterilized jars. Keep in a dark cold place and use within 3 months.
Karen Liebreich, Jutta Wagner, and Annette Wendland
Annette Wendland is a freelance photographer who studied at the London College of Printing following a career in the hotel industry; she specializes in architecture, food and nature photography.
Karen Liebreich has a history doctorate from Cambridge University and writes non-gardening books, including The Letter in the Bottle, and Fallen Order. In 2013 she was awarded a Medal of the British Empire by the Queen for her services to horticulture and education www.karenliebreich.com
Jutta Wagner started her career as a horticulturist in Germany, specializing in family housing projects, before spending several years in the UK. She returned in 2009 to design planting schemes for several garden shows in Germany. www.juttawagner.eu
Courtesy photoauth
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