Tomato Ketchup Recipe | The English Garden
A glut of fat, juicy sun-ripened tomatoes is one of the joys of summer. Turn them into sauce, passata and relish, or Gaz Oakley’s tomato and mushroom ketchup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theenglishgarden.co.uk.
Ingredients
- 3–4kg tomatoes (juicy beef tomatoes, or any with lots of flesh)
- 4 portobello mushrooms, black gills removed
- 5 tbsp olive oil
- 2 onions, finely chopped
- 10 garlic cloves, finely chopped
- 500ml white wine vinegar
- 200g light brown sugar or coconut sugar
- 250ml maple syrup
- 2 bay leaves
- 1 tsp ground allspice
- 2 tsp smoked paprika
- 3 tsp sea salt
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