Learn to make this savory staple to keep at home or collect pretty glassware to give it as a gift.
By Jehanne Ali
- 1 kg ripe tomatoes, chopped
- 1 half red pepper
- 1 medium sized chilli,
- 1 clove garlic
- 1 onion
- 1 celery
- 2 cloves
- a pinch of nutmeg
- 100g brown sugar
- 50g rice vinegar
- few basil leaves
- ¼ cup ( 3 heaped tbsp corn flour)- mixed with ½ cup water
- 2 tsp salt
- 1 tsp olive oil
- Chop all the tomatoes, chilli, red pepper, celery, garlic and onion.
- Heat the oil in a heavy bottomed pan, and add the cloves and saute the garlic and onions.
- Add in the tomatoes, red chilli, pepper, celery, brown sugar and nutmeg.
- Stir regularly until tomatoes are mushy.
- Add the basils, and puree using hand blender or food processor. Transfer back to the pot and simmer for another 10 minutes.
- Add in the corn flour mixed with water, along with vinegar and stir until thickens.
- Immediately transfer into sterilised bottles or jars, the ketchup will thicken more in the fridge.
Jehanne is an enthusiastic baker, food blogger, mother and wife all in one. She swaps her scalpel from her day job as a doctor to kitchen utensils in the evening and creates magical treatment of healthy treats for her family, which she shares in her blog, The Cooking Doctor. She is a firm advocate of healthy eating and always believes that honest and healthy food will steer you clear from the doctors.