Home-made ketchup is just irresistible and so easy to make. It’s a perfect companion to veggie fries or nuggets and a great spaghetti sauce base. I swapped sugar for fruit 🙂 First version is with apple, second with apricots but our absolute favourite version is with raspberries & blackberries.
The secret to home-made ketchup is the quality of tomatoes. They need to be ripe and fleshy so pick the right variety, eg raspberry tomatoes.
Addition of blackberries and raspberries makes the ketchup almost store bought but the best thing about it is the color! It always turns out perfect!
What age? You need to decide yourselves. I’d serve with veggie fries 6m+ but not as a first meal 😉
- • 1.5 kg tomatoes (fleshy eg. raspberry tomatoes)
- • 2 small apples OR 4-5 apricots OR 2/3 cup raspberries and blackberries + 1 tablespoon of molasses
- • 1 large clove garlic
- • 1 onion
- • 2 tablespoons of apple cider vinegar
- • seasoning 1 teaspoon black pepper, 1/2 teaspoon Himalayan salt; optional: 1 tsp sweet paprika, 1 tsp oregano,
- • 1-2 tablespoons ghee/olive oil
- 1. Wash your tomatoes and remove any stems that are still attached. Slice a shallow X into the bottom of the tomato (opposite the stem side). Place in a large bowl and pour boiling water. Let them sit for a minute or two and start removing the skins. Then quarter tomatoes and remove the hard center. Chop onion, press or chop garlic.
- 1) Peel, core and chop apples. Add to the pot.
- 2) Peel apricots (like tomatoes), remove stone and add to the pot.
- 3) Wash raspberries and blackberries
- 3. Cook for 30 minutes without a lid. Remove the pot from heat and purée with an immersion blender.
- 4. Add cider vinegar and spices. Cook for another 30 minutes without a lid,stirring every so often, so the ketchup thickens. Taste and see if you like it. I didn't add any additional seasoning. You can put it through a sieve to get rid of seeds. Store in a fridge for max 5 days.
- Pasteurise to enjoy in winter.