• Tomato ketchup

Tomato Ketchup 

added on 26/8/2007 by DaveThis stuff is a bit different from Heinz - its slightly less strong (you can eat this with a spoon) and best with home made chips.


  • Tomatoes 2kg (lots of different shapes and sizes)
  • Cider vinegar
  • Light brown sugar (2 tbsp)
  • Dark brown sugar (1 tbsp)
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1 teaspoon mace
  • 1/2 teaspoon mustard powder


  1. Cut all the big tomatoes in half and place all tomatoes in a roasting tin, packing them in quite tight.
  2. Smash a couple of garlic cloves and chuck in (you can leave the skin on).
  3. Add some fresh thyme and marjoram if you have any, or used dried.
  4. Drizzle with olive oil and season with salt and pepper.
  5. Roast for about an hour in a moderate oven (they should be soft and the skin slightly blackened in places).
  6. Take out of oven and pass through a sieve.
  7. Place on the hob, add the rest of the ingredients and simmer for about an hour, or until the sauce is quite thick.
  8. Put in jars / chill - then eat with chips.


You can cook it on the hob for as long as you want - the longer it is cooked, the thicker the ketchup. I think its quite nice thin-ish for dipping chips in, but better off slightly thicker for a bacon sandwich. The vinegar and sugar balance is best done to taste - the amounts needed will depend on how many tomatoes used and how sweet they are.