Green and Red Tomato Ketchup
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
Make this homemade tomato ketchup with the last of your homegrown tomatoes. You can either use green, red or a combination of the two.
Preparation
Put all the ingredients in a large saucepan, bring to a boil and cook for around 1 hour, stirring occasionally.
Remove the star anise and puree, using a blender, until smooth and it has a ketchuppy consistency.
Put it back on the heat and heat until it is piping hot and bottle straightaway. The hot air will shrink, causing a vacuum in your bottles. But be careful not to break the bottle with the hot liquid. This will happen more quickly when the bottle is much colder, so if the bottle is fairly warm, it shouldn't break.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Green and Red Tomato Ketchup
Ingredients
- 700 g red or green tomatoes, chopped
- 1 white onion, chopped
- 1 Bramley apple, cored and chopped
- 1 chilli, or 2 for more spiciness, chopped
- 1 star anise
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1.5 tsp mixed spice
- 0.5 tbsp fennel seeds
- 150 g muscovado sugar
- 150 ml apple cider vinegar
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
