Cherry tomato ketchup
You won't guess how easy it is to make homemade ketchup. This recipe uses cherry tomatoes, that I love, so it is my favorite version of this classic and famous tomato sauce. The spices that I use create a very tasty, sweet and fragrant ketchup but I invite you to experiment with your favorite spices and seasonings.
For 1 Batch(es)
- 1 kg cherry tomatoes (I used Datterini tomatoes)
- 3 garlic cloves
- 1 celery stalk
- 1 tbsp (or more) brown sugar
- 1 tbsp apple vinegar
- 1 tbsp olive oil
- 1.5 tbsp Worcestershire sauce
- 0.5 tsp smoked paprika
- 3 small bay leaves
- salt, pepper, chili pepper to taste
- potato starch
Cherry tomato ketchup Directions
- Rinse the tomatoes. Divide them in half and put in a pot together with chopped celery, garlic cloves, sugar, apple vinegar, olive oil and Worcestershire sauce. Add a pinch of salt and pepper, chili pepper, smoked paprika and bay leaves. Turn on the flame, cover the pan with a lid and slowly bring the mixture to a boil.
- Once it is boiling, take the lid off and cook on a low - medium heat stiring often until the tomatoes lose their juices and begin to dissolve (me 45 min).
- After this time discard bay leaves and pass whole mixture through a sieve to remove tomato skinsa, seeds and rest of celery pieces and garlic.
- Continue cooking on medium - low heat until the sauce begin to thicken (me 15 min). Now, depending on how much water your tomatoes had, you will need to thicken the sauce using potato starch. Take a few teaspoons of potato starch (me 2 tsp) and put it into a cup, add a few tablespoons of your hot sauce and stir quickly to dissolve the starch. Add the mixture into the sauce and stir well. Cook for a couple of minutes stirring until the sauce becomes thicker. If you are not satisfied with the consistency of the sauce add more starch to the ketchup.