Home Made Ketchup
I have always wanted to make my own bottled sauce, so today I got at it while I had the house to myself. The smell was amazing that it gave off as it cooked, and with my windows open I'm sure my neighbours could smell it too. You could experiment with amounts of spice, throw in some chopped chilies for more heat, or double the recipe to make extra. I have used tinned tomatoes, but if you were to use fresh, I would say about 2 kg would be about right. As you can see from the picture, I was able to just scrape out five 330 ml bottles of sauce.
Now let's see if the kids like it after all that.
- 6 x 400 gram Tins Of Whole Peeled Tomatoes
- 2 x Medium/1 x Large Onions, Finely chopped
- 1 x Large Red Capsicum (bell pepper)
- 2 Cloves of Garlic, Crushed
- 1/2 tbsp Ginger, Grated
- 1/2 tbsp Nutmeg, Ground
- 1/2 tbsp Paprika
- 1 tbsp Coriander Seeds, Ground
- 1 Clove, Ground
- 1/3 Cup of Sugar
- 1/2 Cup of Red Wine Vinegar
- Pinch of Cayenne Pepper
- Salt and Pepper
- Place the Tomatoes, Capsicum Onion and garlic in a large pot, use a knife to roughly chop up the tomatoes in the pot and bring to the boil, reducing to a simmer and leave for about 1 hour, stirring every so often to prevent it sticking and burning. If you need to, you can add a touch of water, but generally using tin tomatoes there's enough liquid.
- After 1 hour, remove from the heat and using a stick blender, puree the sauce until it is smooth.
- Return the sauce to the heat and add the Sugar, Vinegar, Ginger and other ground Spices. Leave to simmer for another 1 and a half hours or until the sauce has thickened to a nice consistency.
- Taste, and season with salt and pepper.
- Once you have your sauce tasting right and at the right consistency, use a small funnel and ladle to pour the sauce into sterile jars or bottles*.
- Turn the jars/bottles upside down until they are completely cooled, this helps to create a vacuum and give the sauce about a 1 year shelf life. Once opened though, the sauce needs to be kept in the fridge.
I used some beer bottles for my sauce, not the twist top type, the ones you need to pop off using an opener so the they can be resealed properly with new lids.
To sterilise your jars or bottles, give them a good wash in warm soapy water, rinse thoroughly to get all the soapy water off, and then place them in a large pot of boiling water for 10 minutes to kill off any bacteria's.
Place them on a towel or dish drainer to dry out, or in a warm oven.