A week or so ago I made a large batch of passata. One of the things that I make with passata is tomato ketchup, and as my tomato vines are still producing tomatoes at a rate faster than I can consume them I decided to make a batch of ketchup.
This recipe is loosely based on a recipe by Hugh Fearnley-Whittingstall, which in turn is from The Big Red Book of Toatoes by Lindsey Bareham. As on Hugh’s site I am not going to give you my exact spice mix as it is a trade secret, but it is fun to try and make your own ‘flavour!’
*indicates suggested quantity – adjust to your own taste.
Combine passata, sugar, vinegar and mustard. Tie cinnamon, allspice, cloves, mace, celery seeds, bay leaf and garlic in some muslin and drop in the pot (I leave the string long and tie it to the pot handle so that the ‘spice bag’ can be retrieved easily.)
Bring the mixture to the boil then reduce to a slow simmer. Cook for 20-40 minutes until the required consistency has been achieved.
Season with salt (and paprika if you wish) then pour in to sterilised bottles and seal. It should keep for up to a year if you bottle it whilst hot in sterilised bottles.