Recipe: Tomato Ketchup - Nigel Slater

Rating: 4.4 stars based on 1544 reviews

This is not really a 'keeping ketchup', and is something to store in the fridge. Makes about 750ml.


  • 2 red onions
  • a little groundnut oil
  • 1 fresh red chilli, medium, sized
  • 800g tomatoes
  • 3 tablespoons caster sugar
  • 2 tablespoons malt vinegar
  • 2 star anise
  • 1 teaspoon Szechuan peppercorns
  • 1 teaspoon ground paprika
  • 1 tablespoon black mustard seeds
  • 1 tablespoon Dijon mustard


  • Peel and thinly slice the onions. In a heavy pan, over low heat, warm a thin film of oil, add the onions and sweat, stirring occasionally, for five minutes. Roughly chop the red chilli and 600g of the tomatoes, then blitz the remainder in a food processor or blender, to a thick scarlet slush.
  • Add the sugar to the pan and continue to cook until the onions are dark and sweet, then add the vinegar and both chopped and blitzed tomatoes. Bring to the boil, add the star anise, lower the heat and continue cooking at a moderate simmer. Finely grind the Szechuan peppercorns, stir them in, followed by the ground paprika, mustard seeds and Dijon mustard. Add a good grinding of salt, then continue to simmer for 15 minutes, until the tomatoes will collapse when pressed against the side of the pan with a spoon.
  • Remove the ketchup from the heat, spoon into clean jars, seal, cool and refrigerate.


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