Tomato Ketchup

Photo © Anne-Marie Minhall

It's always a joy when there's an invitation to Sunday lunch.

A chance to chat, to catch up, to laugh & someone else is cooking. This is a treat for me. 

I'll be headed to Essex & apart from taking a bottle of a red wine called 'The Waxed Bat' there'll also be some homemade Tommy K and Lemon Curd in the bag.

The sweet treat is here: https://minhallandjones.com/blog/2020/6/26/lemon-glut

I've never made the tomato ketchup before & went in search of possible recipes. Hugh Fearnley Whittingstall & 'Pam the Jam' are great sources. I didn't have time or, to be honest, the patience to slow roast tomatoes for the base. A few tweaks along the way as well.

Instead .. this is the route I took ..

1 litre Passata 

100ml Cider Vinegar

50ml Lemon Juice

1 Heaped tsp Smoked Salt

1 Heaped tsp Mustard Powder

1 Heaped tsp Ground Ginger

1/2 tsp Ground Black Pepper

1/4 tsp Ground Cloves

100g Demerara Sugar

Heat a heavy-based pan before adding the passata, vinegar, lemon juice & spices

Let everything come to a simmer before adding the sugar & stirring until it's dissolved

Continue to simmer gently for 25 minutes & stir occasionally

Time to get the funnel out & to pour into sterilised bottles or jars

Seal with greaseproof paper or vinegar-proof lids & let everything cool

The ketchup will last 4 months, once opened keep it in the fridge

Upon arrival for lunch, (gorgeous lamb chops, roast potatoes & green beans), my cousin sampled the newly-made sauce.

"I like the sharpness of the vinegar in there .. oh, & there's some warmth from the ginger .."

I saved a little jar of it for me, too.

Maybe to trial on chips later in the week.

AMM