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Tomato Ketchup


1 Clove

1 Bay leaf

1/2 Teaspoon of Coriander Seeds

1 Cinnamon stick

250ml White Vinegars

100g Brown sugar (Demerera)

1.5 kg Concassè Tomatoes (without skin and pulp)

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Mustard powder

1 Clove of Garlic

3 Drops of Tabasco

1 Full spoon of Tomato paste

Put the clove, bay leaf, coriander seeds and cinnamon in a muslin and close with kitchen twine forming a bundle.

Put the bundle and all the remaining ingredients in a saucepan and bringto a boil.

Once it has boiled, lower the heat to minimum and simmer till reduced by half, 

stiring regularity.

Remove the bundle with spices.

Blend everything until you get a smooth sauce and strain it through a fine sieve.

The ketchup is ready.

Cool it and keep it in the fridge.

If you want you can reduce it again until you get the desired consistency.

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