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Try your hand at making ketchup from scratch with our delicious take on the classic condiment, starring seasonal Piccolo cherry tomatoes, sweet shallots, fragrant celery and a medley of rich spices. Not only is the sauce low in fat, saturates and salt, as well as a great source of potassium, but it can be stored for up to 6 weeks, making it a trusted table partner. See method
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Tip: You can use any tomatoes you like. If large, roughly chop before adding to the pan. Once cooked down, blitz before straining to remove the skins.
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*To sterilise a glass jar or bottle, wash in hot, soapy water and rinse. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C. Boil the lids for 10 mins, then leave to dry.