A delicious plain ketchup bursting with tomato flavour and no hidden ingredients.
400g tinned chopped tomatoes
200g tube of tomato purée
50g raisins
1 teaspoon sea salt
100 g White Wine Vinegar
1 teaspoon Garlic Powder
1 teaspoon Onion powder
2 teaspoon English Mustard
1 tablespoon of brown sugar
1 teaspoon medium curry powder
1 teaspoon Smoked Paprika
0.25 teaspoon ground cloves
0.5 teaspoon Chilli Flakes
Pinch or to taste Cumin, Nutmeg, Cinnamon, Cayenne, Allspice, Pepper
Add all ingredients to a heavy pan and simmer uncovered for 30 minutes or until approximately the thickness of mass produced ketchup. The ketchup will thicken a little more when cooled.
Purée with a stick blender until the raisins are no longer visible and to the desired consistency.
You may use the product once cool, but if you wish to extend shelf life to 3 months (1 year frozen) then, while still hot, place in a sous vide bag and pasteurise at 83 celsius for 30 minutes. Refrigerate or freeze unopened thereafter.

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