Tomato ketchup

From The River Cottage Cookbook

Cookbook

Author(s): Hugh Fearnley-Whittingstall, Simon Wheeler

Page 143

Cuisine: Fusion

Course: Condiments

Reviews

1 reviews, average rating 5.0 / 5

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Kestrel

5 years ago

★ ★ ★ ★ ★ 5/5

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This makes a really good tasting ketchup, and uses tomatoes and peppers from the garden. It's a fair bit of work, but very easy to make. I kept mine in jars in the freezer for longer term storage, but this could be processed in a water bath if needed. I found this excellent with roasted potatoes.

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