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Homemade Ketchup Recipe: Cook Vegetarian Magazine

Homemade Ketchup

Serves:
 10
Ready in:
 60 mins +

Cost Cutting Gluten Free‏ Vegan Friendly

Ingredients
  • 500g British classic or plum tomatoes
  • 30g brown sugar
  • 70ml white wine vinegar
  • 1 garlic clove
  • large pinch of English mustard
  • dash of vegetarian Worcestershire sauce
  • a little salt and freshly ground black pepper
Method
  • 1

    Quarter the tomatoes and put into a large stainless or non-stick saucepan with the sugar and water.

  • 2

    Peel and slice the garlic and add to the pan with the mustard and Worcestershire sauce. Bring to the boil and simmer very gently for about an hour. The tomatoes should be very well cooked and reduced with almost no liquid left in the pan.

  • 3

    Purée the tomatoes in a food processor or liquidiser then push through a sieve. Store the ketchup in an airtight container that has been doused in boiling water. The ketchup will keep refrigerated for up to two weeks.

Homemade Ketchup Recipe: Cook Vegetarian Magazine

Homemade Ketchup was taken from COOK VEGETARIAN

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