Tomato Ketchup Recipe
This makes a huge amount, so feel free to halve it the first time you give it a go!
Cook Time
Cook Time
  1. In a very large pot (I use my 23 quart canning pot) place all the ingredients together.
  2. Cook on low until everything is soft and mushy – about 1 hour.
  3. Whizz with a stick blender while hot (be careful!) or allow to cool and blend in batches in a food processor or blender until smooth.
  4. Set a sieve over another large pot or bowl. Ladle the sauce into the sieve 2-3 spoonfuls at a time and encourage it through. Remove the seeds and skin.
  5. Return the sauce to the stove and simmer gently, stirring often until the sauce has reduced in volume by 1/3 – 1/2 or is a thickness that you like.
  6. Heat clean glass bottles in the oven at 120c/250f for 20 minutes to sterilise. Put their lids in a bowl of boiling water or a sterilising solution.
  7. Carefully pour the hot sauce into the hot bottles, filling them to the top. Place on their lids and sit the bottles somewhere safe to cool down over night.
  8. Wipe the bottles with hot, soapy water. Add date labels and store somewhere cool for up to 12 months. Once open store in the refrigerator and consume within 4 weeks.
Recipe Notes

I have always struggled to understand how to get sauce through a sieve. I have finally cracked it! You need to:

1) Pulverise the sauce first so it it smooth and liquid, not counting the seeds and skins.

Please read: This information is provided for educational purposes only and is not intended to treat, diagnose or prevent any disease. We encourage you to make your own health care decisions in partnership with a qualified health care professional.

This post contains affiliate links, this means at no extra cost to you, we make a commission from sales. Please read our Disclosure Statement

2) Only do 2-3 ladles full in the sieve at a time.

This will make your tomato ketchup making a much smoother and less frustrating process.