Balsamic Tomato Ketchup

Balsamic Tomato Ketchup

This home-made ketchup bears little resemblance to the bottled variety, and our Gran Cru Balsamic Vinegar adds character to this highbrow sauce!

Categories: Marinades & Dressings

Serves: Abt 1 pint

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Ingredients

  • 4 good-size onions, very roughly chopped
  • 250g celery, very roughly chopped
  • 5 tbsp Filippo Berio Pure Olive Oil
  • 60ml Filippo Berio Gran Cru Balsamic Vinegar
  • 4 garlic cloves, sliced
  • 1 tsp ground coriander
  • 1 short cinnamon stick
  • 1 tsp allspice
  • ½ tsp ground black pepper
  • 2 tsp celery salt
  • 2kg ripe tomatoes, roughly chopped
  • 3 tbsp tomato purée
  • 200ml white wine vinegar
  • 200g golden caster sugar

Method

  1. Put the onions and celery into a food processor and whizz until finely chopped.
  2. Heat the Filippo Berio Pure Olive Oil in a very large saucepan and add the onions and celery, cover, then soften over a low heat for 5 mins.
  3. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.
  4. Stir in all remaining ingredients and bring to the boil.
  5. Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches.
  6. Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced.
  7. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches.
  8. Make sure to refrigerate the mix at least a day in advance before serving.

Cook with:

Gran Cru Premium Balsamic Vinegar

Filippo Berio Gran Cru Balsamic Vinegar.  Made in the heart of Modena, the home of real artisan balsamic vinegar, this new addition to the range is the perfect luxury dressing for any special meal. Expertly crafted using a traditional Modena recipe, Filippo Berio’s  Gran Cru Balsamic Vinegar contains concentrated grape-must obtained exclusively from the Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grapes varieties. A measure of vinegar aged for a minimum 10 years has also been added to the grape-must to make this exclusive Balsamic Vinegar blend, which is certified by the IGP European Designation.

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