Red & Green Tomato Ketchup

Spanakopita
Serves 8
Preparation Time: 3 hours

Ingredients

  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 tsp. (15ml) ground allspice
  • 1 tsp. Black pepper
  • 1 tsp. ground ginger
  • 1 tsp. celery seeds
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground mustard seeds
  • 1/4 tsp. clove powder
  • 1/2 cup (125ml) unrefined sugar
  • 1kg ripe tomatoes, chopped into small chunks
  • 800g green (unripe) tomatoes, chopped into small chunks
  • 1 tbsp. molasses
  • 1 tbsp. sea salt

Preparation Instructions

  1. In a stockpot, sweat the onions with a big plug of oil over low heat. Once the onion begins to turn translucent, add the garlic and spices and fry until fragrant. Add the sugar and a handful of the tomatoes and fry for about 5 minutes until they start to break down and caramelize.
  2. Add the remaining ingredients, cover and bring to a boil. Reduce the heat and simmer for about 30 minutes, covered, stirring often to ensure nothing sticks to the bottom.
  3. Take the pot off the heat and blend the mixture with a hand-held blender until combined. Return the pot to the stove and simmer, uncovered for about 1-1 ½ hours until it becomes a thick sauce. The ketchup should have reduced by at least half at this stage.
  4. Bottle and preserve all winter using a home canning technique.

Note: If you can’t source green tomatoes replace with red tomatoes. Sweetness will vary with tomato varieties.

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