Ketchup from New York Cult Recipes by Marc Grossman
This is my basic recipe. You can experiment with a few twists: replace the rice vinegar with balsamic vinegar, add some chilli with the onions and celery...
Ingredients
- 140 g (5 oz) tomato paste (concentrated purée)
- 330 ml (11¼ fl oz/1⅓ cups) water
- 70 g (2½ oz) caster (superfine) sugar
- 1 tablespoon finely chopped onion
- 2 pinches salt
- 1 tablespoon finely chopped celery
- 1 teaspoon olive oil
- 55 ml (1¾ fl oz) white vinegar
- small pinch grated nutmeg
- 1 tablespoon cornflour (cornstarch)
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