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Bloody Mary Tomato Ketchup
This homemade ketchup is packed with flavour and easy to make, the perfect grown-up version of a childhood classic.
Ingredients
- 1 kg tomatoes halved
- 1 small onion chopped
- 1 clove garlic minced
- 1 stick celery finely chopped
- 150 g sugar
- 150 ml white vinegar
- 1/2 tsp English mustard powder
- 5 allspice berries
- 10 black peppercorns
- 1/2 tsp horseradish
- 1 tsp Worcestershire sauce
- 1/2 tsp Tabasco sauce
- 100 ml vodka
Instructions
- Preheat oven to 220C
- Half the tomatoes and lay them on a baking sheet with some salt and pepper and a drizzle of olive oil and roast for 30 minutes
- Grind the peppercorns and allspice in pestle and mortar
- Saute the onion and celery for 1 minute and add the garlic for another minute then add the roasted tomatoes and all other ingredients apart from the vodka and boil hard for 20 minutes
- Remove from heat and stir in the vodka (or vodka-infused tomatoes if using those) and use a stick blender to blitz the sauce then press through a sieve for a really smooth bloody mary ketchup
- pour into a sterilised bottle
Video
Notes
I got approximately 500ml of bloody mary tomato ketchup from this recipe and I've broken down the servings into tablespoons, so you get roughly 35 tablespoons of ketchup out of this recipe.
The bloody mary ketchup will keep for a month in the fridge but you can of course waterbath can this recipe to keep it for longer.
If you have made my merry mary tomato water liqueur then use the leftover vodka soaked tomatoes instead of vodka in this recipe
Nutrition
Calories: 30kcalCarbohydrates: 6gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 7mgPotassium: 73mgFiber: 0.4gSugar: 5gVitamin A: 239IUVitamin C: 4mgCalcium: 4mgIron: 0.1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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