Homemade Deli Style Ketchup for Less than a Bottle of Heinz

This is a great recipe and its so simple to make, if you knock up a decent sized batch and freeze some you will have some quality ketchup, which taste better than any of the big brands and cost less by a golden mile too.


  • 4 good-size onions, very roughly chopped
  • 250g celery, very roughly chopped
  • 5 tbsp vegetable or olive oil
  • 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
  • ½ tsp Tabasco sauce
  • 200ml white wine vinegar
  • 200g golden caster sugar



Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan, 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.

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Now 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. If you like, keep in sterilised bottles or jars for up to 6 months – see tip, below.

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