Homemade Tomato Ketchup Jamie Oliver Recipes

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HOMEMADE TOMATO KETCHUP



Homemade Tomato Ketchup image

Provided by Jamie Oliver

Categories     condiment

Time 1h45m

Yield about 1 pint

Number Of Ingredients 15

1 large red onion, peeled and roughly chopped
1/2 bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
Olive oil
Thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
1/2 a fresh red chili, deseeded and finely chopped
Bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
Sea salt
1 teaspoon freshly ground black pepper
1 pound amazing cherry or plum tomatoes, halved plus 1 pound canned plum tomatoes, chopped or 2 pounds yellow, orange or green tomatoes, chopped
3/4 cup plus 2 tablespoons red wine vinegar
1/3 cup soft brown sugar

Steps:

  • Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
  • Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
  • Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
  • Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months.

HOMEMADE TOMATO KETCHUP



Homemade tomato ketchup image

This tomato ketchup recipe will blow your socks off when dolloped on steak and chips - heaven!

Provided by Jamie Oliver

Categories     Sauces     Jamie at Home     Vegetables     American     Tomato     Sauces & condiments

Time 1h5m

Yield 500 ml (roughly)

Number Of Ingredients 13

1 large red onion, peeled and roughly chopped
½ bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
olive oil
5 cm piece of ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
½ fresh red chilli, deseeded and finely chopped
1 bunch fresh basil, (30g), leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
1 kg yellow, orange or green tomatoes, chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes
200 ml red wine vinegar
70 g soft brown sugar

Steps:

  • Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with a teaspoon of black pepper and a good pinch of sea salt.
  • Cook gently over a low heat for 10 to 15 minutes, or until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
  • Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar.
  • Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
  • Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed - it should keep for six months. Great served with steak and chips.

Nutrition Facts : Calories 9 calories, Fat 0.2 g fat, SaturatedFat 0.0 g saturated fat, Protein 0.4 g protein, Carbohydrate 1.2 g carbohydrate, Sugar 0.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre

HOMEMADE TOMATO KETCHUP - JAMIE OLIVER



Homemade Tomato Ketchup - Jamie Oliver image

Make and share this Homemade Tomato Ketchup - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories     For Large Groups

Time 1h10m

Yield 60 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
4 onions, roughly chopped
1 teaspoon kosher salt
2 teaspoons fennel seeds
2 teaspoons coriander seeds
4 cloves
4 inches piece fresh gingerroot, chopped
4 garlic cloves, chopped
1 red chili pepper, chopped
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
2 1/4 lbs ripe tomatoes
2 ounces fresh basil (by weight)
4 1/4 cups tomato puree
1 cup red wine vinegar
1 cup dark brown sugar

Steps:

  • Heat oil in large non-stick skillet. Add onions and salt. Sweat onions for 15 minutes until soft, translucent and sweet.
  • Combine fennel seed, coriander seed and cloves in a mortar, spice grinder or flavor shaker. Grind well. Add to onions with ginger, garlic and chile pepper. Add black pepper and salt.
  • Quarter tomatoes and add to pan. Tear basil leaves off of stems and reserve. Chop stems coarsely and add to pan. Add tomato puree, vinegar and brown sugar. Bring to a boil, reduce to medium, and simmer 30-40 minutes.
  • Roughly chop basil leaves. Turn off heat and add basil; stir well.
  • Transfer to blender and puree smooth. Work in batches, filling the blender jar no more than half way. Pour into a fine sieve and push through.
  • Sterilize some ketchup bottles and a funnel, either in boiling water, or dry in a roasting pan in a hot oven. Stir ketchup well and transfer to bottles. Fill bottles completely before sealing. Allow to cool completely, then store in a cool dark place for up to 6 months. Refrigerate after opening.

Nutrition Facts : Calories 30.7, Fat 0.3, SaturatedFat 0.1, Sodium 51.3, Carbohydrate 6.8, Fiber 0.8, Sugar 5.2, Protein 0.6

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