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Our tomato ketchup tastes nothing like the bottled kind. It is a sweet/sour mélange that is great with chicken and better with burgers. Red chilies are hotter than green.

Servings: Makes about 3 cups.

Ingredients

1 28-ounce (796 ml) can of tomatoes (preferably organic)

1 jalapeno or red chili seeded and chopped, or 1 tablespoon chili flakes

1 teaspoon chopped garlic

2 tablespoons chopped ginger

2 tablespoons fish sauce

¾ cup brown sugar

¾ cup red-wine vinegar

Method

Purée half of the tomatoes and all their juices with chili, garlic and ginger in a food processor. Dice remaining tomatoes.

Place tomato purée, fish sauce, sugar and vinegar in a deep pot and bring to boil slowly, stirring continuously.

When mixture comes to a boil, lower heat to simmer and add diced tomatoes.

Simmer gently for 30 to 40 minutes or until mixture is dark red and jam-like. Pour into a bowl, cool and refrigerate. Keeps about a month.

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