SpiceTheWorldBreadcrumbs | Vegan Spice Shepherd’s Pie | Mango Chutney | Tofu Pasanda | Mulligatawny Soup | Thai Red Tofu Curry | Tofu Masala | Tofu Tikka | Homemade SpiceTheWorld Ketchup |
Homemade SpiceTheWorld Ketchup
A good, tasty dip for sides and starters
Serves 6 (Estimated) Rating 4/5
Prep Time 20 Minutes Cooking Time 120 Minutes
| Ingredients |
| 4 Onions, finely chopped |
| 250 g Celery, finely chopped |
| 5 tbsp Vegetable Oil |
| 4 Garlic Cloves, sliced |
| 1 tsp Coriander |
| 1 Cinnamon Stick |
| 1 tsp Allspice |
| ½ tsp Black Pepper |
| 2 tsp Salt |
| 2 kg Tomatoes, finely chopped |
| 3 tbsp Tomato Purée |
| ½ tsp Tabasco Sauce |
| 200 ml White Wine Vinegar |
| 100 g Sugar |
| Method |
| Heat the oil in a large pan. |
| Add the onions and celery cover and soften over a low heat for 5 minutes. |
| Add the garlic cook 5 for minutes. |
| Add the spices and cook for 1 minute. |
| Now stir in all remaining ingredients and bring to the boil. |
| Simmer for until the tomatoes are squashy, and the liquid has reduced by 6cm. |
| All to cool for 10 minutes. |
| Whiz the mix with a stick blender until smooth then sieve into a bowl. |
| Allow to fully cool the ketchup will thicken a little. |
| Store in an airtight container in the fridge for up to 3 months or freeze. |