Tomato Ketchup in Weck carafes

Posted: Aug 05 2014

At this time of year our local Turkish green grocers are bursting with fresh tomatoes, it is the season to buy them by the tray-full and make the most of them in Gazpacho, salads, sauces and preserves. We made ketchup and this is how. This recipe will fill two of our 1/4 litre Weck carafes.


1 red onion chopped

1 stick of celery chopped

1 thumb sized piece of ginger peeled and chopped

3 cloves of garlic

1 tablespoon of coriander seeds

3 cloves

1.25kg fresh tomatoes chopped

100ml red wine vinegar

50g soft brown sugar

black pepper

sea salt

1 dash olive oil 



Place all the vegetables in a heavy based pan along with a dash of olive oil, ginger, coriander seeds and cloves and season with salt and pepper.

Cook over a low heat for 10 to 15 minutes until softened, stirring now and then.

Add the tomatoes and 400ml of cold water. Bring to the boil and leave to simmer, reducing the sauce by half.

Blend the sauce in a blender and then pass through a sieve.

Now transfer the sauce to a clean saucepan and add the vinegar and sugar. Place on a low heat and allow to thicken to the consistancy of ketchup!

Fill your sterilized Weck carafes with the ketchup and store in a cool dark place until you're ready to tuck in. It should keep for six months.