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Home-made ketchup

This is adapted from several traditional American ketchup recipes – with much of the sugar substituted for molasses and no salt, so a much better alternative to commercial brands.

by Charlotte Watts

This makes a huge batch, but can be scaled down for more conservative numbers!

6 kg ripe tomatoes
2 large sweet peppers
100g molasses
50g soft brown sugar
500ml cider vinegar
1 tablespoon mustard
1 tablespoon ground celery seed
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon mace
1 teaspoon cinnamon
1 teaspoon cloves
Salt to taste if needed


  1. Finely chop the tomatoes and the peppers (removing seeds and white pith).
  2. Heat the tomatoes and peppers over a medium heat until very soft.
  3. Sieve the mixture, pushing through and then return to the pan and add the vinegar, molasses and mustard.
  4. Add the spices, bring to a boil, then simmer for up to 20 minutes, until the consistency is thick and ‘ketchupy’.
  5. Leave to cool and then store in bottles, it will keep for up to a month in the fridge.

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