- Hello, everyone, it's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well.
Today, I'm gonna be showing you how
to make your very own tomato ketchup, homemade ketchup.
This is actually a roasted tomato ketchup.
(upbeat music)
Let's start by making the ketchup.
I've got my oven onto a high heat there
because we're gonna actually roast our tomatoes.
You don't have to do that, but I really wanna
caramelise the tomatoes and the garlic
to get a bit more sort of that roasted
flavour and that bit of sweetness. (grunts)
If you don't wanna do that, (oven beeping)
my oven's ready, if you don't wanna do that,
you can just put it straight in
the saucepan which we'll be doing anyway.
So, this is the roasting tray we're gonna use.
I've just got my tomatoes here on the vine
apart from that one, I don't know why.
We're just gonna stick 'em in.
Just leave 'em on the vine, like that is absolutely fine.
It's fine on the vine.
Alright, so they're all in there.
I gave 'em a little wash earlier
but we are gonna drizzle them in olive oil,
but they're not going in alone.
They're going with some garlic as well.
Four cloves of garlic,
in.
This is some vegetable oil.
(Barry humming)
(pepper cracking)
Pepper, pepper, pepper.
And use one hand, oh, it feels really cool,
to like gloss the tomatoes, like just
make sure that oil is all over it.
See that shining, it looks like an apple.
Get it all nice and coated and the garlic cloves.
We'll shove 'em in the oven and start to roast 'em.
(Barry humming)
How shiny you are!
Alright, in you go.
Of course the cool thing about this being a video recipe,
is if at any stage you wanna take a break, pause,
rewind the video to catch up, you can do that.
I'm sorry, we just went there.
The oven is preheated to 200 C fan which is 220 C non-fan.
There's a full conversion chart on the website
if you don't know what that is.
In fact,
I've got a magnet on my fridge.
That's gas mark seven or 425 Fahrenheit, aka hot.
So it's roasting away in there. (grunts)
So, all our other ingredients are down there
and I'm actually using some frozen pre-chopped onions
and it actually works out almost the same price
as buying onions, so there's no emotion going on.
I'm not gonna cry or anything like that,
but we need to do a little bit of other prep
before that in the oven can join the party.
Alright, so a sauce pan, nice deep one.
Amy's actually watching so she can learn
how to make ketchup as well, good work, mate.
First thing going in is our olive oil.
We're actually puttin' in about 60 mils of this.
So, I can do that by eye off the
little bottle measuring thing.
We're adding in three sticks of celery that I'm just
choppin' up with my scissors 'cause I love doin' that.
There is nothin' wrong with using scissors
instead of a knife, folks, alright?
So, these are our onions,
and they go for, these are frozen as well by the way,
two good handfuls of the chopped onion
which equate to around about one and a half to two onions.
We'll say the packet says.
So, let's get this on a flame.
Start to stir around that oil so
it coats the onion and celery.
All we're doing is sort of startin' to soften up the celery
and sort of make the onions go translucent,
so this will warm up pretty quick.
With them being frozen, that means it might have dropped
the temperature a teeny bit but that'll soon thaw out.
So, that's bubbling away nicely in here now.
So, in about sort of five minutes doing that
just to soften up the celery and the onions
and I didn't realise (Barry sniffing)
hopefully, no, smell-o-vision doesn't exist,
but onions and celery actually smells pretty good,
and I'm actually gonna have a bacon sandwich
alongside the ketchup as you'll see in a bit,
and I was just thinkin', we could fry up some bacon,
chop it up, and put it in there.
You have like bacon ketchup.
Oh, there we go folks.
So, roasted tomatoes and garlic there.
The smell is phenomenal.
This is still on a nice gentle heat.
It's all softened up now.
So, you can take the vines off,
peel the garlic, and get it in here,
but we will just add about a teaspoon
of celery salt and some cinnamon.
Just mix that through.
There's our roasted garlic, boom,
and our tomatoes which I've taken off the vine as well.
Ah, they're so soft and squidgy, whoosh.
So, just piling these in.
There we go.
So, just squish the tomatoes up a little bit
and bring that heat up to like a medium flame now.
Starting to come to a nice little simmer
which is what we're after, but we're now gonna add in
one, two, three good old squirts of tomato puree,
couple of dashes of Tabasco sauce.
That's optional, just gonna give it a teeny bit of kick.
This is some white wine vinegar.
So, that's gonna give it a bit of tang,
but the last thing to go in, which ketchup is quite known
for this, it's quite sweet, so we add sugar,
but of course, we can tweak all these ingredients.
So, in goes the sugar, that is 100 grammes.
So, good thing is now, we can stir this all through,
so the sugar, the Tabasco, the puree, the vinegar.
It doesn't really matter too much
right now about tweaking the flavour.
We just wanna get them all combined, and I'm gonna
bring this to that simmer and bring that level down.
As you can see, it's quite watery at the moment.
That's fine, it will thicken up later on as it cools down
but right now, it's about making
like a cauldron of tomato lovin'.
We're just starting to get the first traces of it simmering
'cause we've adjusted the temperature of it so much.
Get at that steady simmer and leave it now
for a good 30 to 40 minutes at least to lower the level.
Take some of that moisture out, let it evaporate away.
So, simmer it, keep your eye on it, stir it from time
to time and we'll see in half an hour or so.
Alright, so once that's boiling away,
I can quickly cook up some bacon to serve in a bap
which will be my late breakfast today.
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It's only been 10 minutes but you can already see
how far that's reduced down already.
See ya at the end.
It's actually been 45 minutes and
that has reduced down significantly.
Let me show ya.
You see where it used to be right up there?
It's now down to there, and although it still looks
quite wet, when things are warm it's a little bit
more fluidy anyway, this is good.
(mixer whirring)
My stick blender is ready, let's do this.
(ketchup bubbling)
Oh, wow. (laughs)
(mixer whirring)
I'm just gonna do this really slowly
because I don't trust myself.
If I lift it out, it's gonna spray everywhere. (laughs)
(mixer whirring)
Amazing.
I think I got most of the lumps out.
There might still be a few but it doesn't matter
'cause we're gonna pass it through the sieve now.
I'm gonna have to do this in fairly small batches
and then we'll just let it work through.
Just pushin' it through the sieve there.
It should like leave behind larger
chunks of tomato and the seeds.
This is the only probably like
about a sixth of the entire batch.
It's gonna take a long, long time to come through,
and I said, that might look quite
watery there, but it will thicken up.
I'm gonna just repeat this with the rest of my mix
and I'll show you what we're left with.
Hi, guys.
For reference, that took me 20 minutes
to get that all through and the good thing is,
there's still some good texture in it, okay?
So, I'm gonna pour it through. (moans)
I've still got a little bit left over there
and you can see how watery it is.
That is because, I'm surprised this isn't gonna steam up
yet, if I do that it probably will, put the lid on it.
Once it's firmed up and chilled,
it will be the texture of ketchup.
I kinda like the colour of it as well.
It's not that massive vibrant red (screams) sort of thing.
You can sort of see that we've
driven flavour and effort into it,
but what you wanna do now is let this drop
to room temperature, then seal it up
and it will keep in the fridge for a good week,
but what I'm gonna do is take just, I've got this little
pinch pot dish thing, and just take spoonfuls of it
and I'll chill this one in the fridge
to have with my bacon sandwich.
So, fresh from the fridge, that is nice.
Hopefully, let's have a look.
Yes, see, much more stable now.
(laughs)
Look, it's even holding that drip.
So, I'm gonna take some of my
ketchup and put it in to me bacon.
Oh, yes. (laughs)
Really good.
Remember, if you wanna try out this recipe,
the full method, ingredients, step, all that stuff
you need is on the website with a epic write up.
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Cheers! (bread crunches)