Rich and deep-flavored ketchup

10 mins
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1 pound fresh plum tomatoes + 1 pound canned plum tomatoes, or 2 pounds fresh plum tomatoes, chopped;
1 large onion, chopped;
1/2 fennel bulb, chopped;
1 celery stick, cut in cubes;
Fresh piece of ginger, about the size of a thumb, chopped;
2 cloves garlic, roughly chopped;
1/2 red chili, seeded and chopped finely;
Large bunch of fresh basil, picked leaves and chopped stalks;
1 tbsp coriander seeds;
2 cloves garlic;
1 tsp freshly ground black pepper;
Extra virgin olive oil;
3/4 cup + 2 tbsp red wine, balsamic or apple cider vinegar;
Sea salt to taste;


Place the onion, fennel and celery in a large saucepan with some olive oil, the ginger, garlic, chopped chili, basil stalks, coriander seeds and garlic cloves and season with salt and the 1 tsp black pepper.

Over a low heat, cook for about 12 minutes, until the vegetables have softened, stirring occasionally.
Add 1 1/2 cups water and the tomatoes. Let simmer gently until the liquid is reduced by half.

Add the basil leaves, pour the sauce in a blender or food processor and process until very smooth.

Strain the sauce through a sieve into a clean saucepan and add the vinegar.

Simmer again until it reaches the desired ketchup consistency. Adjust the seasoning to taste.

Cool in the refrigerator and enjoy. This ketchup recipe can be bottled in sterilized jars and kept for up to 6 months in a cool dark place.


This is more like a traditional homemade ketchup that we would have seen on kitchen tables a couple of decades ago. It requires a lot of ingredients, but the taste is well worth the trouble. This recipe yields about 2 cups, but don’t be afraid to prepare a larger batch, because I’ve got a feeling that it’s going to be popular in your kitchen.