Smoky Ketchup recipe
Full of rich and fragrant flavours this smooth and smoky ketchup will soon become a family favourite. Store in a cool, dark place for up to 1 month. Once opened, keep chilled and eat within 1 month.
See method- Serves – Makes 1ltr (1 3/4pt), based on 1 tbsp per serving
- 40 mins to prepare, 50 mins to cook, plus cooling and storing
- 13 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 2kg vine tomatoes, such as Tesco Finest Kent Temptation
- 4 shallots, unpeeled
- 8 large garlic cloves, unpeeled
- 250g soft brown sugar
- 300ml (1⁄2pt) red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp smoked paprika
Each serving contains
- Energy
- 55kJ 13.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 3g
of the Reference intake
Carbohydrate 3.2gProtein 0.2gFibre 0.3g
Method
- Heat a griddle pan over a high heat until smoking hot. In batches, add the tomatoes, turning every so often, until the skins are charred. Remove from the pan, leave to cool slightly, then roughly chop.
- Thread the shallots onto a skewer and char on the griddle. Repeat with the garlic cloves. Leave to cool slightly, then peel the shallots and garlic and roughly chop.
- Combine the tomatoes (and any juice), shallots and garlic in a large pan set over a low heat. Gently bring to the boil, then simmer, uncovered, for 30 minutes or until pulp-like. Using a stick blender, purée until smooth.
- Add the sugar, vinegar, mustard and paprika, along with 1 tsp salt, to the pan. Stir until the sugar has dissolved. Bring to the boil and simmer, uncovered, for 20 minutes, or until reduced and glossy. For a smoother finish, pass the sauce through a sieve. Pour into sterilised jars and seal. Leave to cool, before storing.
- Tip: Metal lids can react with the acid content in this recipe, so seal your preserves with a plastic-lined or clamp-top lid.
- See more Seasonal recipes
