Homemade Tomato Ketchup for Winter

Homemade tomato ketchup for winter is a simple preserve made from plum tomatoes, onion, sugar, salt, spices, and a little vinegar, and it is a good choice when tomatoes are in season and you want to keep their flavour for later. Homemade tomato ketchup for winter gives about 1 litre from this quantity of ingredients, and homemade tomato ketchup for winter keeps very well if it is poured into jars and sealed. Homemade tomato ketchup for winter suits everyday meals, sandwiches, roasted vegetables, and any dish that needs a familiar sweet-spiced tomato sauce.

Plum tomatoes give homemade tomato ketchup for winter its body, sweetness, and bright tomato taste. Onion adds depth and mild savoury sweetness as the mixture cooks. Sugar balances the natural acidity of the tomatoes, salt sharpens the flavour, and cinnamon, black pepper, paprika, and cloves create the warm spice note that makes homemade tomato ketchup for winter taste rounded and full. Vinegar is added at the end to keep the flavour lively and to help the finished ketchup store well.

Gentle boiling and steady stirring are the important points while cooking homemade tomato ketchup for winter. Bring the tomato and onion mixture to a boil and cook for 20 minutes, stirring, so the vegetables soften evenly and the sugars and spices do not catch on the base of the pan. Blend the vegetables only after the simmering stage, because the tomatoes and onion need time to soften first. Bring homemade tomato ketchup for winter back to a boil before finishing, then remove it from the heat and add the vinegar immediately.

A sieve is the key detail if you want an especially smooth homemade tomato ketchup for winter. Blend all the cooked vegetables first, then pass the ketchup through a sieve only if you want an ideal texture. Passing homemade tomato ketchup for winter through a sieve removes skins, seeds, and any fibrous bits, so the result becomes more even and refined. Leaving homemade tomato ketchup for winter unsieved keeps the process shorter and the texture slightly more rustic.

The ingredient list in homemade tomato ketchup for winter is short, so the only sensible swaps are careful ones. Plum tomatoes are the best choice for homemade tomato ketchup for winter because they are fleshy and not too watery. Ordinary tomatoes can be used only if that is what you have, but ordinary tomatoes may give a looser result. Ground spices should stay in the same balance for the flavour to remain close to the original, and 9% vinegar should be kept as written because homemade tomato ketchup for winter is meant for storing in jars.

Homemade tomato ketchup for winter is best served anywhere you would use a classic tomato sauce, and homemade tomato ketchup for winter should be stored in a cool, dark place after sealing. Serve homemade tomato ketchup for winter with simple savoury food where the sweet, spiced tomato flavour can stand out. Pour homemade tomato ketchup for winter into sterilised jars while it is still hot and roll on the lids at once. Keep sealed homemade tomato ketchup for winter in a cool, dark place, and refrigerate after opening.

Questions about this recipe

Can I skip the sieve when making homemade tomato ketchup?

Yes, homemade tomato ketchup can be left as it is after blending if you do not mind a less smooth texture. Passing homemade tomato ketchup through a sieve is only for a more ideal texture.

How much ketchup does this recipe make?

This quantity of ingredients makes about 1 litre of homemade tomato ketchup. Homemade tomato ketchup stores well if it is poured into jars and sealed.

Why is the vinegar added at the end?

The vinegar is added immediately after the final boil and after the pan is taken off the heat, exactly as the recipe says. Adding the vinegar at the end keeps the flavour bright and is part of the preserving method for homemade tomato ketchup.

Can I use regular tomatoes instead of plum tomatoes?

Yes, regular tomatoes can be used, but plum tomatoes are better for homemade tomato ketchup because plum tomatoes are fleshier and usually less watery. Regular tomatoes may give homemade tomato ketchup a looser texture.