When I posted on Facebook that I was making homemade ketchup, the response I got was ‘why? Haven’t you heard of Heinz?’. Which is fair enough, really.
I’d like to say I was making it because it was somehow healthier or better for you, something wholesome and yummy mummy like that. It might be, I really don’t know, but the truth is I was cooking a recipe that called for a mug full of tomato ketchup, and I just couldn’t bring myself to stand squeezing that much out of the ketchup bottle.
As it turns out, it’s spectacularly easy, and really quite tasty, so I reckon I’ll definitely be making it again. I kind of amalgamated a few different recipes I found online, based on what I had in the store cupboard:
1 carton passata
1/2 cup sherry vinegar (could use white wine vinegar or cider apple vinegar)
1/2 cup of honey
1/4 cup water
1 tsp celery salt
1 tsp mustard
1 tsp mushroom ketchup
2 tbsp tomato purée
Tabasco to taste
It really is as simple as mixing the lot together in a saucepan, bringing to the boil and then simmering for about 30 minutes. Be warned, it can splatter rather a lot so you might want to loosely cover the pan (although don’t cover it completely as you do want it to reduce in volume).
If you need to adjust how sweet or sharp it is you can add either more vinegar or honey/sugar.
According to the other recipes I looked at you can store it in a sealed container in the fridge for up to three month, or 6 months in a sterilised container – although between us and our 4 year old I don’t think we’ll get much chance to check out the shelf life!