Robyn came up with this recipe after being given a glut of a friend's homegrown tomatoes. She ate as many as she could but there were soooooooooo many of the buggers that she had to come up with a plan B to use them all up. After roasting all the ones that were left she played around with this ketchup recipe and here are the results!
Ingredients:
2Kg Tomatoes
4 Onions
200g Celery
8 Garlic Cloves
1 tsp Ground Coriander
1 tsp Allspice
1 tsp Black Pepper
2 tsp Celery Salt
1 Cinnamon Stick
1 tsp Hot Sauce
200ml Apple Cider Vinegar
200g Sugar
Method:
1. Heat your oven up to 180 degrees. Put your tomatoes in a tray and cover with salt and oil (I use olive oil) and roast in the oven until the skins start to blacken.
1. Heat your oven up to 180 degrees. Put your tomatoes in a tray and cover with salt and oil (I use olive oil) and roast in the oven until the skins start to blacken.
2. Leave your tomatoes to cool and once cool, peel the blackened skins off (this should be easy to do if not, you've not roasted them enough).
3. Quarter your onions and halve your celery stalks and then put them into a food processor and whizz until finely chopped.
3. Quarter your onions and halve your celery stalks and then put them into a food processor and whizz until finely chopped.
4. Heat some oil in a large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins.
5. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.
6. Stir in all remaining ingredients, including your skinned tomatoes, and bring to the boil.
6. Stir in all remaining ingredients, including your skinned tomatoes, and bring to the boil.
7. Keep the mix on a bubbling simmer for 1 hour until the tomatoes are squashy and the liquid has reduced by several inches in the pan.
8. Take the ketchup off the heat and discard the cinnamon stick.
9. If you have one, whizz the mix with a stick blender until smooth, then sieve into a bowl. Otherwise, there's nothing wrong with a chunky ketchup!
9. If you have one, whizz the mix with a stick blender until smooth, then sieve into a bowl. Otherwise, there's nothing wrong with a chunky ketchup!
10. Leave to cool.
11. When it's cool, the ketchup will have thickened, but if yours seems very runny, put it back on the heat and cook a little longer, stirring often, until reduced.
Store your ketchup in a sealed container in the fridge for up to 3 months, or freeze in batches if you don't think you'll eat it fast enough. Alternatively, jar it up and deliver it to your friends (if you're reading this during the 2020 lockdown, just your close-by friends on your once a day exercise walk/run/cycle innit).
Serve on everything!
Pairs with almost every flavour of Square Root - depends what you're eating it on - be we like the tart Rhubarb Soda vibes in particular.