Ketchup
Ketchup began as a fermented fish sauce in Southeast Asia that British traders brought home. Tomato ketchup took off in 19th-century America, and Heinz bottled its version in 1876.
Homemade tomato ketchup — sweet, tangy and spiced, far richer than the bottled kind. Perfect with fries, burgers and hot dogs.
Ingredients
Method
Put all the ingredients in a heavy saucepan and bring to the boil, stirring.
Reduce the heat and simmer, uncovered, for 45-60 minutes, stirring often, until thick and reduced by about half.
Blend until completely smooth, then pass through a sieve for a glossy finish.
Return to the pan and simmer for 5 minutes more if it needs thickening. Taste and adjust the sugar, vinegar and salt.
Cool, then pour into clean jars or bottles. Keeps for 3-4 weeks in the fridge.
The ketchup thickens as it cools, so don't over-reduce it on the hob. Let it sit for a day before using and the flavours deepen.
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