Making your own homemade tomato ketchup with fresh tomatoes is easy and your whole family will love it. Use it generously on steaks, as a quick and easy dipping sauce for tasty finger foods like popcorn chicken or homemade sausage rolls, in fresh hamburgers and just about any thing you can think of. This recipe makes about six 300 ml jars of sauce.
Homemade Tomato Ketchup From Fresh Tomatoes
- 2 – 2½ kilos tomatoes diced. No need to peel or to remove the seeds <– see notes below
- 600 grams granny smith apples peeled and roughly diced
- 3 large onions roughly sliced
- 400 grams sugar
- 30 grams salt
- 200 ml white vinegar
- ½ teaspoon black peppercorns
- 2 teaspoons ground all-spice powder
- Place all the ingredients into a large pot, bring to the boil. Reduce the heat slightly and allow to boil for 3 hours, stirring occasionally to prevent the bottom from burning.
- Use a stick or hand-held blender to puree the sauce, to your desired texture. You may have to do this in batches.
- Bring back to the boil, and allow the sauce to reduce and thicken, stirring constantly to avoid burning.
- While still hot, pour the sauce into sterilized jars, seal with a lid and allow to cool before labelling and storing in a dark, cool, and dry place.
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Pocket Food Facts
Is the tomato a fruit or vegetable?
Botanically anything with seeds is classed as a fruit; this includes tomatoes, melons, zucchini and pumpkins. However, nutritionists will class the tomato as a vegetable because it’s not as sweet, fleshy and high in fructose as other fruits. So, if you call it a fruit or vegetable you are right either way. Read more here.