Home-made tomato ketchup

Name: Home-made tomato ketchup
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 tbsp. oil; 2 chopped shallots; 3 g chopped garlic cloves; 2 tbsp tomato purée; 2 400 g cans chopped tomatoes; 6 tbsp. soft dark brown sugar; 2 tbsp. white wine vinegar

This easy homemade tomato ketchup is just as tasty as the store-bought version, and better for you too. Serve it with oven-baked root vegetable chips for a tasty canape.

By The GH Kitchen TeamPublished: 19 October 1999

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Food, Dishware, Cuisine, Dish, Condiment, Ingredient, Tableware, Sauces, Recipe, Serveware,

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Yields:

Cook Time:

30 mins

Total Time:

30 mins

Ingredients

2 Tbsp. oil
2 chopped shallots
3 g chopped garlic cloves
2 tbsp tomato purée
2 400 g cans chopped tomatoes
6 Tbsp. soft dark brown sugar
2 Tbsp. white wine vinegar

Directions

1. Step 1
  Heat 2tbsp oil in a pan, add two chopped shallots and three chopped garlic cloves and cook gently for 5min or until softened. Stir in 2 tbsp tomato purée, fry for 30sec, then stir in two 400g cans chopped tomatoes. Bring to the boil and bubble for 20min or until most of the liquid has evaporated. Cool slightly, then whiz in a blender or food processor until smooth. Return to the clean pan, season with salt and ground black pepper, then add 6 tbsp soft dark brown sugar and 2tbsp white wine vinegar. Bring to boil and simmer for 2-3min, then cool.
  
  Try more of our best tomato sauce recipes
  
  Quick tomato sauce recipe
  
  Goes-with-everything-tomato-sauce
  
  Quick cherry tomato sauce
  
  Piquant sauce

Per Serving:

Calories: 145

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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