This document provides a recipe for homemade tomato ketchup from Jamie Oliver. It calls for vegetables like onion, fennel, and celery to be cooked in olive oil with spices like ginger, garlic, chili, basil, coriander seeds, and cloves. Tomatoes are then added along with water and simmered until reduced. The sauce is blended and strained before vinegar and sugar are added. The ketchup is simmered until thickened and seasoned to taste before being bottled.

1. 11/4/2017 Homemade Tomato Ketchup Recipe | Jamie Oliver | Food Network
http://www.foodnetwork.com/recipes/jamie-oliver/homemade-tomato-ketchup-2117695 1/1
Total: 1 hr 45 min
Active: 1 hr
Yield: about 1 pint
Level: Advanced
Ingredients
Directions
Place all the vegetables in a large heavy-
bottomed saucepan with a big splash of
olive oil and the ginger, garlic, chili, basil
stalks, coriander seeds and cloves.
Season with the pepper and a good pinch
of salt.
Cook gently over a low heat for 10 to 15
minutes until softened, stirring every so
often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and
simmer gently until the sauce reduces by half.
Add the basil leaves, then whiz the sauce in a food processor or with a hand
blender and push it through a sieve twice, to make it smooth and shiny. Put the
sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the
heat and simmer until it reduces and thickens to the consistency of tomato
ketchup. At this point, correct the seasoning to taste.
Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal
tightly and place in a cool dark place or the refrigerator until needed - it should
keep for 6 months.
Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published
in the U.S. by Hyperion. All Rights Reserved. Available wherever books are sold.
www.jamieoliver.com
Homemade Tomato Ketchup
Recipe courtesy of Jamie Oliver
Show: Jamie at Home | Episode: Pickles and Preserves
1 large red onion, peeled and roughly
chopped
1/2 bulb fennel, trimmed and roughly
chopped
1 stick celery, trimmed and roughly
chopped
Olive oil
Thumb-sized piece fresh ginger, peeled and
roughly chopped
2 cloves garlic, peeled and sliced
1/2 a fresh red chili, deseeded and finely
chopped
Bunch fresh basil, leaves picked, stalks
chopped
1 tablespoon coriander seeds
2 cloves
Sea salt
1 teaspoon freshly ground black pepper
1 pound amazing cherry or plum tomatoes,
halved plus 1 pound canned plum
tomatoes, chopped or 2 pounds yellow,
orange or green tomatoes, chopped
3/4 cup plus 2 tablespoons red wine vinegar
1/3 cup soft brown sugar