Tomato ketchup is a great accompaniment to almost everything. I made some baked tofu ‘chicken’ the other day for my dinner and wanted to get some extra veg into my meal. I decided to experiment with a tomato sauce and ended up with this – a delicious, smoky, tangy tomato ketchup. It was so delicious, and I have made it at least once a week since.
I’d really recommend making this, especially if you have tomato ketchup a lot. It’s so much nicer than the shop brought kind, especially as you know exactly what’s gone into it. I’ve since had it with a BBQ and the smokiness was fab with my veggie burger. Check out our black bean and sweet potato veggie burger for a delicious summer meal.
Smokey, Tangy Homemade Tomato Ketchup
- 750g tomatoes, chopped
- 5 garlic cloves, minced
- 1 tbsp apple cider vinegar
- 3 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 3 tbsp tomato paste
- 3 tbsp liquid smoke
- 3 tsp sea salt
- 2 tsp sugar
- 1 tsp chipotle paste
- Step 1 Heat your olive oil in a large, heavy bottomed saucepan over a medium heat.
- Step 2 Once you oil is hot, add in all remaining ingredients and stir to combine.
- Step 3 Bring the mixture to a boil and then reduce heat to simmer, stirring frequently.
- Step 4 Keep simmering until the tomatoes have broken down and the mixture has reduced, simmering until it has met your desired consistency.
- Step 5 If you prefer your sauce smooth, using a blender or stick blender, blend the mixture to make it smooth. I did this to about half the mixture, but kept it a bit chunky.
- Step 6 Remove from the heat and leave to cool.
- Step 7 Keep refrigerated until needed.