Homemade Tomato Ketchup - Jamie Oliver

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 60
• 1 tablespoon olive oil
• 4 onions, roughly chopped
• 1 teaspoon kosher salt
• 2 teaspoons fennel seeds
• 2 teaspoons coriander seeds
• 4 cloves
• 4 inches piece fresh gingerroot, chopped
• 4 garlic cloves, chopped
• 1 red chili pepper, chopped
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 2 1/4 lbs ripe tomatoes
• 2 ounces fresh basil (by weight)
• 4 1/4 cups tomato puree
• 1 cup red wine vinegar
• 1 cup dark brown sugar

Recipe

• 1 heat oil in large non-stick skillet. add onions and salt. sweat onions for 15 minutes until soft, translucent and sweet.
• 2 combine fennel seed, coriander seed and cloves in a mortar, spice grinder or flavor shaker. grind well. add to onions with ginger, garlic and chile pepper. add black pepper and salt.
• 3 quarter tomatoes and add to pan. tear basil leaves off of stems and reserve. chop stems coarsely and add to pan. add tomato puree, vinegar and brown sugar. bring to a boil, reduce to medium, and simmer 30-40 minutes.
• 4 roughly chop basil leaves. turn off heat and add basil; stir well.
• 5 transfer to blender and puree smooth. work in batches, filling the blender jar no more than half way. pour into a fine sieve and push through.
• 6 sterilize some ketchup bottles and a funnel, either in boiling water, or dry in a roasting pan in a hot oven. stir ketchup well and transfer to bottles. fill bottles completely before sealing. allow to cool completely, then store in a cool dark place for up to 6 months. refrigerate after opening.