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Homemade Tomato Ketchup – Jamie Oliver

I remember the first time I tasted truly homemade ketchup. It was at a summer barbecue hosted by an Italian nonna, and she proudly presented a jar of vibrant red sauce, proclaiming it was made with tomatoes from her own garden. The tangy sweetness, the rich depth of flavor, and the complete absence of that metallic tang often found in store-bought brands – it was a revelation! It tasted like sunshine bottled, a testament to fresh ingredients and patient preparation. Ever since that day, I’ve been on a quest to recreate that magic in my own kitchen, and this recipe comes remarkably close.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: Approximately 60 servings
Yield: Approximately 60 servings
Dietary Type: Vegan

Ingredients

1 tablespoon olive oil
4 onions, roughly chopped
1 teaspoon kosher salt (plus 1/2 teaspoon later in the recipe)
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
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

Equipment Needed

Large non-stick skillet
Mortar and pestle (or spice grinder)
Blender
Fine sieve
Ketchup bottles (for sterilizing)
Funnel

Instructions

Begin by heating the olive oil in a large non-stick skillet over medium heat.
Add the roughly chopped onions and 1 teaspoon of kosher salt to the skillet.
Sweat the onions for approximately 15 minutes, stirring occasionally, until they become soft, translucent, and sweet. This slow cooking process is key to developing their flavor without browning.
While the onions are sweating, prepare the spices. Combine the fennel seeds, coriander seeds, and cloves in a mortar.
Use the pestle to grind the spices into a fine powder. Alternatively, you can use a spice grinder or a flavor shaker for this step.
Once the onions are ready, add the ground spice mixture, chopped ginger, chopped garlic, and chopped red chili pepper to the skillet.
Season with black pepper and the remaining 1/2 teaspoon of kosher salt.
Next, quarter the ripe tomatoes and add them to the pan.
Tear the basil leaves off of their stems and reserve the leaves for later.
Coarsely chop the basil stems and add them to the pan along with the tomatoes. Don’t discard those stems – they’re packed with flavor!
Pour in the tomato puree, red wine vinegar, and dark brown sugar.
Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to medium.
Simmer the ketchup uncovered for 30-40 minutes, stirring occasionally to prevent sticking, until the mixture has thickened considerably and the flavors have melded together.
Roughly chop the reserved basil leaves.
After the simmering time, turn off the heat and add the chopped basil leaves to the pan. Stir well to incorporate.
Carefully transfer the hot ketchup mixture to a blender. It’s crucial to work in batches, filling the blender jar no more than halfway each time, to prevent hot liquids from exploding. Blend until completely smooth.
Pour the blended ketchup through a fine sieve, using a spoon or spatula to push it through. This step removes any remaining seeds or skins, resulting in a perfectly smooth and silky ketchup.
Before bottling the ketchup, sterilize your ketchup bottles and a funnel. You can sterilize them either by boiling them in water for 10 minutes or by drying them in a roasting pan in a hot oven (approximately 300°F or 150°C) for 15 minutes.
Stir the strained ketchup well.
Carefully transfer the hot ketchup to the sterilized bottles using the sterilized funnel. Fill the bottles completely, leaving minimal air space at the top, before sealing them tightly.
Allow the sealed ketchup bottles to cool completely at room temperature before storing them in a cool, dark place for up to 6 months. Refrigerate after opening.

Expert Tips & Tricks

The quality of your tomatoes will significantly impact the final flavor. Use the ripest, most flavorful tomatoes you can find. Heirloom varieties are particularly delicious.
Don’t be afraid to adjust the amount of chili pepper to your personal preference. For a milder ketchup, remove the seeds from the chili pepper before chopping it.
Sweating the onions properly is crucial. Don’t rush this step; allow the onions to soften and sweeten slowly over low heat.
If you don’t have fresh basil, you can substitute dried basil. Use about 1 tablespoon of dried basil and add it to the pan along with the other spices.
For a smoky flavor, try adding a pinch of smoked paprika to the ketchup mixture during simmering.
Adjust the amount of brown sugar to your liking depending on the sweetness of your tomatoes.

Serving & Storage Suggestions

This homemade ketchup is incredibly versatile and can be used in any way you would use store-bought ketchup. Serve it with burgers, fries, hot dogs, grilled cheese sandwiches, or as a dipping sauce for chicken nuggets or vegetables. Get creative!

Once opened, store the ketchup in the refrigerator for up to 2 weeks. Since this recipe does not contain commercial preservatives, it is important to refrigerate it promptly after opening to prevent spoilage. Unopened bottles can be stored in a cool, dark place for up to 6 months. The pantry is perfect, or a cupboard away from the oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	31 kcal	N/A
Total Fat	0.3 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	51.3 mg	2%
Total Carbohydrate	6.8 g	2%
Dietary Fiber	0.8 g	3%
Sugars	5.2 g	N/A
Protein	0.6 g	1%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spicy Ketchup: Increase the amount of red chili pepper, or add a pinch of cayenne pepper for extra heat.
Smoked Ketchup: Add a teaspoon of smoked paprika or a few drops of liquid smoke to the mixture during simmering.
Sweet Ketchup: Increase the amount of dark brown sugar to your liking. You can also use honey or maple syrup as a natural sweetener.
Vinegar Variation: Experiment with different types of vinegar, such as apple cider vinegar or balsamic vinegar, for a unique flavor profile.
Herbal Ketchup: Add other herbs, such as thyme or rosemary, to the ketchup mixture along with the basil.

FAQs (Frequently Asked Questions)

Q: Why do I need to strain the ketchup through a sieve?
A: Straining the ketchup removes any remaining seeds or skins, resulting in a perfectly smooth and silky texture. It creates a more refined final product.

Q: Can I use canned tomatoes instead of fresh tomatoes?
A: Yes, you can substitute canned diced tomatoes or crushed tomatoes for the fresh tomatoes. However, the flavor may not be as vibrant, so try to use the best quality canned tomatoes you can find. You will need approximately 2 1/4 lbs of canned tomatoes.

Q: How long does homemade ketchup last?
A: Unopened bottles can be stored in a cool, dark place for up to 6 months. Once opened, store the ketchup in the refrigerator for up to 2 weeks.

Q: Can I freeze homemade ketchup?
A: Yes, you can freeze homemade ketchup in airtight containers for up to 3 months. Thaw it in the refrigerator overnight before using.

Q: Why is it important to sterilize the bottles before bottling the ketchup?
A: Sterilizing the bottles helps to prevent the growth of bacteria and mold, which can spoil the ketchup. This step is essential for ensuring the ketchup stays fresh and safe to eat for an extended period.

Final Thoughts

Making your own ketchup is a rewarding experience that allows you to control the ingredients and create a truly unique flavor. Don’t be intimidated by the process; it’s surprisingly simple and the results are well worth the effort. Experiment with different variations and find your perfect ketchup recipe. Once you’ve tasted homemade ketchup, you’ll never go back to store-bought! I highly encourage you to give this recipe a try and share your feedback. Pair it with some homemade burgers and crispy fries for the ultimate comfort meal!

Homemade Tomato Ketchup – Jamie Oliver Recipe