Piccolo ketchup recipe
Try your hand at making ketchup from scratch with our delicious take on the classic condiment, starring seasonal Piccolo cherry tomatoes, sweet shallots, fragrant celery and a medley of rich spices. Not only is the sauce low in fat, saturates and salt, as well as a great source of potassium, but it can be stored for up to 6 weeks, making it a trusted table partner.
See method- Makes 300ml
- 10 mins to prepare and 1 hr to cook
- 12 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp olive oil
- 4 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 2 celery stalks, trimmed and finely chopped
- ½ tsp ground allspice
- 1 tsp coriander seeds, crushed
- 4 x 220g packs Piccolo cherry tomatoes, picked from vines
- 1 tbsp tomato purée
- 40g soft brown sugar
- 100ml red wine vinegar
- ¼ tsp freshly grated nutmeg
Each serving contains
- Energy
- 50kJ 12.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 2g
of the Reference intake
Carbohydrate 2.0gProtein 0.3gFibre 0.3g
Method
- Heat the oil in a lidded heavy-based pan over a medium heat, add the shallots and season. Cook for 2 mins, then add the garlic and celery and cook for 2 mins. Stir in the allspice, coriander seeds, tomatoes and purée. Add 400ml water and bring to the boil. Turn down the heat and simmer with the lid ajar for 15-20 mins, until the tomatoes split and the liquid begins to reduce.
- Pass the liquid through a sieve. This should yield about 800ml (reserve the pulp for use in soups or sauces).
- Add the juice to a clean pan with the sugar, vinegar and nutmeg. Bring to the boil then reduce to a high simmer and cook for 40-45 mins, until reduced and thickened slightly. Pour into a sterilised* jar using a funnel. Once cool, seal and chill for up to 6 weeks.
- Tip: You can use any tomatoes you like. If large, roughly chop before adding to the pan. Once cooked down, blitz before straining to remove the skins.
- See more Healthy recipes
- To sterilise a glass jar or bottle, wash in hot, soapy water and rinse. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C. Boil the lids for 10 mins, then leave to dry.
