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Homemade Tomato Ketchup

Homemade Tomato Ketchup


  • 3kg ripe tomatoes, chopped
  • 4 medium brown onions, chopped
  • 2 tsp whole black peppercorns
  • 1 red pepper, chopped
  • 2 tsp whole allspice
  • 1 tbsp coriander seeds
  • 1 cinnamon stick, broken
  • 200ml red wine vinegar
  • 2 tsp whole cloves
  • 1 red chilli, chopped
  • 4 bay leaves
  • 100g sugar
  • Salt to taste


In a large saucepan combine the tomatoes, onions, red pepper & chilli. Simmer for about ½ hour. Pass through a sieve & return to the saucepan. Combine all the spices in a spice bag or ball, (or muslin cloth tied with string) & add to the mix along with the sugar, vinegar & salt. Simmer, stirring occasionally until the mixture thickens (this will depend upon on how juicy the tomatoes are), adjust seasoning. (You may need to puree with a stick blender to achieve a smoother consistency) Pour into sterilised jars & seal tightly. Lay a tea towel on the bottom of a pot large enough to fit the jars, arrange the jars, ensuring that they do not touch the sides or each other. Add boiling water to completely cover & cook for 15-20 mins. Remove the jars & allow to cool to room temperature. Store in a cool dark place & store for up to a year. Makes about 2 litres. Serve with a steak, or your favourite burger & homemade fries…          

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