Tomato Ketchup

Allison Johnston | 23 May, 2020

            Tomato Ketchup


1 can of tomatoes (28oz/796 ml)

1 Thai red chili, seeded and chopped (1/8 tsp Aleppo pepper)

1 tsp garlic, chopped ( 1/3 tsp garlic powder)

3/4 brown sugar

3/4 red wine vinegar

2 tbsp fish sauce*

*link to fish sauce substitutions


Puree half the tomatoes and their juices with the garlic, and chili in a food processor. Chop remaining tomatoes. Combine the pureed tomatoes, sugar, vinegar, and fish sauce in a large pot. Slowly bring to a boil over medium-high , stirring constantly. When mixture comes to a boil, reduce heat to a simmer and add chopped tomatoes.

Simmer gently, uncovered and stirring occasionally, for 30-40 minutes or until ketchup as dark red and jam-like. Pour into a bowl, cool and refrigerate.

This recipe is from THE FLAVOUR PRINCIPLE

by Lucy Waverman & Beppi Crosariol