Papadeli tomato ketchup

Papadeli homemade tomato ketchup (makes about 2 litres)

tomato ketchup recipe from papadeliLove ketchup? You’ll absolutely love this – it has so much more flavour than your usual bought ketchup.  Goes with everything.  Particularly good with our bacon ciabatta rolls.  Delicious!

2-3 cloves or garlic, crushed

2-3 large white onions, chopped

1 teaspoon or paprika

3 cloves

Half a tspn of ground nutmeg

1 tspn celery salt

5 tablespoons of sunflower oil

2 kg of ripe tomatoes (you can used tinned if you like)

4 tablespoons of fructose

140ml red wine vinegar

200ml apple juice

Salt and pepper


In a big, big pan, gently fry the onions, garlic, celery salt and spices in the oil- keep an eye on it to make sure the onions don’t go brown.

In order to skin the tomatoes, soak them in boiling water for about 5 minutes – they should then just come off fairly easily.

Cut them and quarter them and scrape out the seeds.

Go back to your pan of soft onions and spices and add the tomatoes, fructose and vinegar.  Season with salt and pepper and give a good stir on a low heat. Leave for about 2 hours so it all goes lovely and soft.

Blitz the mixture into a puree – it’s up to you how smooth you want it

As this makes quite a lot, you can freeze it in Tupperware or bottle it.  Delicious! We serve ours with bacon butties – it’s so unctuous and lovely and it has a real tomato tang!