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Piccolo ketchup recipe

5 ratings

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

Makes 300ml
10 mins to prepare and 1 hr to cook
12 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

1 tbsp olive oil
4 shallots, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, trimmed and finely chopped
½ tsp ground allspice
1 tsp coriander seeds, crushed
4 x 220g packs Piccolo cherry tomatoes, picked from vines
1 tbsp tomato purée
40g soft brown sugar
100ml red wine vinegar
¼ tsp freshly grated nutmeg

Each serving contains

Energy
50kj
12kcal 1%
Fat
0g 1%
Saturates
0g 1%
Sugars
2g 2%
Salt
0g 1%

of the reference intake
Carbohydrate 2g Protein 0.3g Fibre 0.3g

Method

Heat the oil in a lidded heavy-based pan over a medium heat, add the shallots and season. Cook for 2 mins, then add the garlic and celery and cook for 2 mins. Stir in the allspice, coriander seeds, tomatoes and purée. Add 400ml water and bring to the boil. Turn down the heat and simmer with the lid ajar for 15-20 mins, until the tomatoes split and the liquid begins to reduce.
Pass the liquid through a sieve. This should yield about 800ml (reserve the pulp for use in soups or sauces).
Add the juice to a clean pan with the sugar, vinegar and nutmeg. Bring to the boil then reduce to a high simmer and cook for 40-45 mins, until reduced and thickened slightly. Pour into a sterilised* jar using a funnel. Once cool, seal and chill for up to 6 weeks.

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.

See more Healthy recipes

*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.