Homemade Tomato Ketchup Jamie Oliver
Transform your kitchen into a flavor-packed haven with Jamie Oliver's Homemade Tomato Ketchup recipe! This easy DIY ketchup elevates the classic condiment with a rich medley of fresh tomatoes, aromatic spices like fennel and coriander seeds, and a touch of heat from red chili. Sweetened with brown sugar and balanced by tangy white wine vinegar, this slow-cooked sauce achieves a perfect blend of sweetness, spice, and acidity. With its robust flavor and velvety-smooth texture, this homemade ketchup is ideal for everything from burgers and fries to grilled vegetables. Plus, it's free of artificial additives, making it a wholesome addition to your pantry when stored in sterilized jars. Make your meals unforgettable with this vibrant and completely customizable recipe!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Red onion
- 2 large Garlic cloves
- 1 Celery stalk
- 1 thumb-sized piece Fresh ginger
- 1 Red chili
- 1 teaspoon Fennel seeds
- 1 teaspoon Coriander seeds
- 1 pinch Ground cloves
- 2 Bay leaves
- 2.2 pounds Tomatoes
- 1 small bunch Fresh basil
- 1 teaspoon Sea salt
- 1 teaspoon Ground black pepper
- 200 ml White wine vinegar
- 70 g Brown sugar
Instructions
Peel and finely chop the red onion, garlic, and celery. Peel and finely grate the ginger. Finely chop the red chili, removing seeds if you prefer a milder flavor.
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, garlic, celery, ginger, and chili. Cook gently for about 10 minutes until softened but not browned.
Add the fennel seeds, coriander seeds, ground cloves, and bay leaves to the pan. Stir well and cook for another 2 minutes to toast the spices.
Chop the tomatoes roughly and add them to the pan. Add the basil leaves, stem and all, for extra flavor.
Season the mixture with sea salt and ground black pepper. Stir to combine, then simmer over low heat for 45 minutes, stirring occasionally, until the tomatoes are soft and pulpy.
Remove the bay leaves and basil stems, then transfer the mixture to a blender or use an immersion blender to create a smooth consistency. Strain through a fine sieve to remove any remaining seeds or skins.
Pour the smooth tomato mixture back into a clean saucepan. Add the white wine vinegar and brown sugar, stirring until the sugar dissolves.
Simmer the ketchup on low heat for another 30–35 minutes, stirring occasionally, until thickened to your desired consistency.
Taste the ketchup and adjust the seasoning if necessary. Remove from heat and let it cool slightly.
Decant the ketchup into sterilized bottles or jars, seal tightly, and let it cool completely. Store in the refrigerator and enjoy within 4 weeks.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 103.8 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3281 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
