Ketchup
By Clarkee
- Prep
- 10 min
- Cook
- 15 min
- Difficulty
- Medium
Ingredients
- 1 can (400 g) tomato passata or crushed tomatoes
- 3 tbsp tomato paste
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar (or white vinegar)
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp smoked paprika (optional)
- Pinch of black pepper
- Chilli flakes, to taste
- Splash of water (as needed)
Directions
- Add all ingredients to a saucepan.
- Stir well and bring to a gentle simmer over medium heat.
- Reduce heat to low and cook for 10–15 minutes, stirring occasionally.
- If the mixture becomes too thick, add a small splash of water to loosen it.
- Taste and adjust as needed: add more sugar for sweetness, vinegar for tang, or chilli flakes for heat.
- Remove from heat and allow to cool completely.
- Store in an airtight container in the fridge for up to 2–3 weeks, or freeze for longer storage.
