Quick (is key) tomato ketchup

Quick is good. Jamie Oliver’s homemade tomato ketchup might well “blow my socks off” but his list of ingredients is too long, and I can’t be bothered to sieve twice.

Why bother at all? Because a bottle of the shop-bought stuff lasts about a day in my house unless I hide it – which is problematic because I always forget where I’ve stashed it (never yet in my socks’ drawer), and replacing it costs money and is pointless.

Ketchup is good, and burgers like it. So thankfully, I find an alternative to Jamie’s fine stuff which takes just a few minutes to make – thank you, Sweet Phi. I adjust the ingredients only a little to suit my mood/taste and what I have to hand.

 

Put in a pan:

  • A mix of tomatoes (about 350g)
  • 2 tsp brown sugar
  • 2 tsp red wine vinegar
  • 1 generous teaspoon of paprika
  • 2 cloves of garlic
  • basil (stalks chopped and leaves torn)
  • salt and pepper

Bubble up for 10 minutes then blitz once cool. Bottle if you wish for that familiar tap-tap-shake-shake-give-up-then-scrape-like-fury-with-a-knife for the last few drops. Or just pop into a bowl with a spoon and enjoy.

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Grovel to Jamie: you will never read this, but that’s not the point. Your homemade tomato ketchup is, no doubt, sock-blastingly sublime. I just didn’t have the time. But I know that you get that, because you wrote a 5 Ingredients only cookbook. And the tender lamb shoulder is a winner.

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