Spicy Tomato Ketchup Recipe

Despite the fact that it doesn’t look as though we are going to get as many tomatoes by the end of the year as last year, at the moment we are ahead and last weeks 11.5 kilos of tomatoes means that our freezer is now full of chopped tomatoes and tomato sauce so I’ve got to find other ways of using up tomatoes otherwise they will go to waste.

This recipe uses more tomatoes than a chutney recipe for the volume of output so I thought I would give it a try and the results are very tasty. Nothing like classic Heinz, much spicier and really good.

Ingredients (makes about 1 litre of ketchup)

  • 1kg ripe tomatoes chopped;
  • 2 good sized onion roughly chopped;
  • 3 sticks celery roughly chopped;
  • 2 garlic cloves sliced;
  • 2 or 3 chilli peppers – deseeded;
  • 1/2tsp ground coriander;
  • 1/2tsp ground cinnamon;
  • 1/2tsp allspice;
  • 1/4tsp ground black pepper;
  • 1/4tsp tabasco sauce;
  • 100ml white wine vinegar (you could use red);
  • 100g sugar;
  • 2tbsp vegetable or olive oil.


  1. Put the onions and celery into a food processor and process it until its finely chopped.
  2. Heat the oil in a large pan (initially you will have nearly 1 3/4 litres of liquid) and add the onions & celery and cook covered on a low heat for about 5 minutes;
  3. Add the sliced garlic cook for a further 5 minutes;
  4. Add all the spices and cook for another 1 minute;
  5. Add everything else (tomatoes, wine vinegar, sugar) and bring to the boil;
  6. Simmer uncovered and bubbling for at least 1 hour until the tomatoes are soft and the amount of liquid has reduced to just over 1 litre;
  7. Use a hand blender to whizz until the whole lot is smooth;
  8. Sieve into a bowl. We found the best was was to use the back of a ladle to push it through;
  9. If the liquid seems too thin (but remember it will thicken when cooled) put it back into the pan and simmer for a little longer until thickened to the required consistency;
  10. Pour into bottles and keep in the fridge for up to 3 months and/or freeze in batches. We use 500ml vinegar bottles in the fridge and freeze in blocks so that it can be used in sauces or taken out for use as a ketchup.

The colour of the resulting ketchup depends on the colour of your tomatoes, we use mainly black tomatoes (Black Krim, Cherokee Purple) as we find this gives a rich flavour but add a couple of yellow ones (Azoychka, Limmony) as these bring the colour up. Avoid green ones as this makes the ketchup look a bit peculiar.

The tabasco and chilli peppers give this sauce a tang that is very different (and in our opinion better) than traditional shop bought ketchup and means its also good in cooking.

Update – July 2015: We froze some of this and it made it awkward to use a ketchup as you had to remember to get it out of the freezer before you wanted to use it. However, as a pizza topping, its fabulous, giving a spicy addition on top of wheat free pizza bases.



About PelicanPlants

Growing tomatoes and other vegetables in a greenhouse and at an allotment.
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