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
May 8, 2016
: Approx. 600ml
Ingredients
- 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
Directions
- 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.
Hi! We're Kelly and Sam, vegans from Jersey in the Channel Islands. We are passionate about veganism and how easy it can be. We hope that our blog inspires you to adopt a cruelty free way of living, and help you to make the transition to veganism. 
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