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Homemade ketchup

Homemade ketchup


Using ripe, seasonal tomatoes gives this homemade ketchup real depth of flavour

  • Feeds 24 Feeds 24
  • Ready in 1 hour 35 minutes

Each serving contains

  • Energy
    78kj 18kcal
  • Fat
    Med 1%
  • Saturates
    Low 0%
  • Sugar
    Med 3%
  • Salt
    Low 0%

% of adult’s reference intake | Carbohydrates per serving : 3g

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  • 2 tbsp Co-op olive oil
  • 2 onions, chopped
  • 1 celery stick, chopped
  • ½ fennel bulb, chopped
  • 1 tbsp grated ginger
  • 2 garlic cloves, bashed
  • 1 tsp ground coriander
  • ½ tsp ground allspice
  • 2 tbsp Co-op Italian tomato purée
  • 1kg ripe tomatoes, chopped
  • 75g Co-op Fairtrade dark brown soft cane sugar
  • 150ml Co-op red wine vinegar
  • 1 bay leaf


  1. Put the olive oil in a large, deep saucepan over a medium heat. Add the onion, celery, fennel, ginger and garlic, then season
  2. Cook for 15 mins, stirring often, until softened
  3. Add the spices and cook for another minute, then stir in the tomato purée
  4. Add the tomatoes, sugar, red wine vinegar, bay leaf and 50ml water
  5. Bring to the boil, then simmer, uncovered, for 1 hour, stirring occasionally
  6. Once reduced by a quarter, remove the bay leaf and allow the sauce to cool slightly
  7. Blitz until smooth, then sieve into a bowl
  8. Return to the pan, bring to the boil and cook, stirring continuously, for 10 mins, until thickened to your liking — it will continue to thicken once cool
  9. Take the sauce off the heat and decant into sterilised jars
  10. Allow to cool completely, then store in the fridge for up to a month

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