Homemade Ketchup
| Serves: 10 | Category: Sauces | Course: Accompaniment | Machine: Cooking Machine | Total time (min.): 68 |
Making your own ketchup can be a healthier option than buying it as you can control the amount of sugar in contains. Store in a sterilised preserve jar or bottle in the fridge for up to six months, or it will keep for a few weeks in an airtight container in the fridge.
Ingredients
- 140g Onion
- 125g Celery Stalk
- 1kg Tomato
- 2 tablespoons Olive Oil
- 4 Garlic Cloves
- ½ teaspoon Ground Coriander
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Allspice
- 1 pinch Black Pepper
- 1 teaspoon Celery Salt
- 1 ½ tablespoons Tomato Paste
- ¼ teaspoon Hot Pepper Sauce
- 100g White Vinegar
- 50g Golden Caster Sugar
- 1 pinch Salt
Tools
- kCook Multi
- Jar
- Kcook bowl
- Medium bowl
- Kcook bowl
Method
- Fit max blade to kCook bowl
- Add onion and celery stalk to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl with filler cap fitted
- Blend with filler cap fitted - 10 sec, speed 12
- Then add olive oil to the kCook bowl
- Heat with filler cap removed - 120°C, speed 3
- Then add garlic clove to the kCook bowl
- Add ground coriander, ground cinnamon, allspice, black pepper and celery salt to the kCook bowl
- Cook with filler cap removed - 1 min, 120°C, speed 4
- Then add tomato, tomato paste, hot pepper sauce, white vinegar and golden caster sugar to the kCook bowl
- Cook with filler cap removed - 1 hr, 98°C, speed 2
- Blend with filler cap fitted - 2 min, speed 12
- Then season with salt to taste
- Transfer content of kCook bowl to jar and cover
- Chill in fridge
- Serve
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