Sunny sinless tomato ketchup

Posted in Food Bites |

What you need in your kitchen to get you started

  • A chopping board; sharp knife; garlic press (if you have one or do it the old fashioned way with a knife); a wide cooking pot without a lid; an airtight glass jar; freezer bag (if you intend to freeze the extra)


  • 1 bottle of passata or 2 cans of chopped tomatoes
  • 1 small jar of tomato paste
  • 1/2 an onion
  • 1 clove garlic (minced) (more if you like garlic!)
  • 80 ml cider vinegar
  • 2 tsp Truvia (granlated stevia) or 3 tsp xylitol/erythritol (add slowly and adjust to taste)
  • 1 tsp oregano or Italian mixed herbs
  • 1 tsp basil
  • salt and black pepper to taste

Making your own tomato sauce

Bring all the ingredients to the boil in a wide pot without the lid, stirring well to blend in the herbs. Reduce the liquid by simmering on a low heat for 50 mins to an hour without the lid. Your sauce should reduce by almost half and become nice and thick. Blend in a food processor or using a 'handstick' blender. If it's still a bit too runny for your liking, return to the heat to keep simmering to reduce it a bit more. Once you've got to the consistency of store-bought tomato sauce, remove from the heat.

Sterilise your glass jar by rinsing it out with boiling water. Fill and allow to cool before putting it in the fridge. It should keep for up to a month in an airtight jar. You can also freeze any extra in a freezer bag, but make sure it's fully cooled before you put it in the bag.

Top Tips:  Don't stray too far away as it's really easy to burn it! If you cook on a gas hob you may want to invest in a heat diffuser to ensure that you can get a lower enough simmer. Swap out the dried herbs for fresh for more of a herby hit.



Date: 06 March 2016