BalsamicBalsamic VinegarMarinades & DressingsTomato

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!

Prep Time: 10 mins
Cooking Time: 60 mins
1 people

Used in this recipe

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

Put the onions and celery into a food processor and whizz until finely chopped.
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.
Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.
Stir in all remaining ingredients and bring to the boil.
Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches.
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.
Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches.
Make sure to refrigerate the mix at least a day in advance before serving.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.