After chutney, the next logical thing to do with a load of tomatoes, is to make homemade tomato ketchup. As some of the green tomatoes had ripened in storage, I decided to do two batches, one with the now ripe tomatoes and one with the still unripe, green tomatoes.
I was hoping that the green tomatoes would result in a green coloured ketchup, but alas, it’s turned out beige. Yes, beige ketchup. I’m not really sure what to make of that and I think it might have a bit of an image problem with the rest of the family, even though it tastes great. The ripe tomatoes have resulted in a ketchup that isn’t quite red either, it’s more of a pasta sauce orange, but again it’s really tasty.
We had some friends round one day the other week after school and as we’d run out of normal ketchup, my wife fed the four kids mine. One thought it was the best thing ever, another liked it, but two though it was minging. Since it was the older two who liked it, I’m putting it down to age, younger kids might not like the sweet and sour nature of it. I like it, even though it’s nothing like the shop bought stuff.
The only thing I’d add to the recipe though, is when it says reduce by half in the first part where you’re softening all the veg. Really reduce it at this point, as once you’ve blitzed it all to a purée and added the vinegar and sugar, it’ll hiss and spit something terrible as you reduce it to the consistency you want. So you really want it to be near the final volume, so you don’t get third degree burns from the molten hot contents of your pan.
Finally, like most things, once you’ve opened it and stored it in the fridge, it’ll thicken up. So unless you’ve used wide necked ketchup jars, you may struggle to get it out. I used old passata jars and they’ve worked well so far. If I’d made it any thicker, I would have been tempted to put it in normal jam jars, so I could spoon it out.