Cherry tomato ketchup

You won’t guess how easy it is to make homemade cherry tomato ketchup. This recipe uses sweet and delicious cherry tomatoes, that I love, so it is my favorite version of this classic and famous tomato sauce. The spices that I use create a very tasty, sweet and fragrant ketchup but I invite you to experiment with your favorite spices and seasonings.

Instructions: Cherry tomato ketchup

Rinse the tomatoes. Divide them in half and put in a pot together with chopped celery, garlic cloves, sugar, apple vinegar, olive oil and Worcestershire sauce. Add a pinch of salt and pepper, chili pepper, smoked paprika and bay leaves. Turn on the flame, cover the pan with a lid and slowly bring the mixture to a boil.

Once it is boiling, take the lid off and cook on a low – medium heat stiring often until the tomatoes lose their juices and begin to dissolve (me 45 min).

After this time discard bay leaves and pass whole mixture through a sieve to remove tomato skins, seeds and rest of celery pieces and garlic.

Continue cooking on medium – low heat until the sauce begin to thicken (me 15 min). Now, depending on how much water your tomatoes had, you will need to thicken the sauce using potato starch. Take a few teaspoons of potato starch (me 2 tsp) and put it into a cup, add a few tablespoons of your hot sauce and stir quickly to dissolve the starch. Add the mixture into the sauce and stir well. Cook for a couple of minutes stirring until the sauce becomes thicker. If you are not satisfied with the consistency of the sauce add more starch to the ketchup.

The sauce can be kept in the fridge for up to a few days. If you want to keep it longer transfer still boiling hot ketchup to sterilized, airtight containers. Close the lid and turn the jars upside down to create the vacuum effect.

lot of love. B.

p.s. If you are looking for another diy recipe check my Basil olive oil.

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