Homemade Tomato Ketchup Jamie Oliver Recipe

Ingredients for Homemade Tomato Ketchup Jamie Oliver

• Olive Oil
• 2 large onions, finely chopped
• Kosher Salt
• Fennel Seeds
• Coriander Seeds
• 4 cloves
• Fresh Gingerroot
• Garlic Cloves
• Red Chili Pepper
• Ground Black Pepper
• 2 pounds ripe tomatoes, quartered
• Fresh Basil
• 1 cup tomato puree
• Red Wine Vinegar
• Dark Brown Sugar

How to Make Homemade Tomato Ketchup Jamie Oliver

1. Heat olive oil in a large non-stick skillet over medium heat.
2. Add chopped onions and 1 teaspoon of salt.
3. Cook onions for 15 minutes, stirring occasionally, until softened, translucent, and slightly caramelized.
4. Combine fennel seeds, coriander seeds, and cloves in a mortar and pestle (or spice grinder). Grind well.
5. Add the ground spices to the skillet along with the grated ginger, minced garlic, and chili pepper (if using).
6. Stir in black pepper and remaining salt.
7. Add quartered tomatoes to the skillet.
8. Tear basil leaves from their stems; reserve leaves for later. Chop basil stems coarsely and add them to the skillet.
9. Stir in tomato puree, white wine vinegar, and brown sugar.
10. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 30-40 minutes, stirring occasionally, until the sauce has thickened.
11. Roughly chop the reserved basil leaves.
12. Remove the skillet from the heat and stir in the chopped basil leaves.
13. Carefully transfer the ketchup to a blender. (Work in batches if necessary, filling the blender no more than halfway.) Puree until completely smooth.
14. Pour the pureed ketchup through a fine-mesh sieve to remove any seeds or skins.
15. Sterilize ketchup bottles and a funnel by boiling in water or drying in a hot oven.
16. Stir the ketchup well and transfer it to the sterilized bottles using the funnel.
17. Fill bottles completely, leaving minimal headspace.
18. Seal the bottles tightly.
19. Allow the ketchup to cool completely. Once cool, store in a cool, dark place for up to 6 months. Refrigerate after opening.