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Piccolo ketchup recipe

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


  • 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

  • Fat

    0g 1%
  • Saturates

    0g 1%
  • Sugars

    2g 2%
  • Salt

    0g 1%

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


  1. 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.
  2. Pass the liquid through a sieve. This should yield about 800ml (reserve the pulp for use in soups or sauces).
  3. 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.

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