Tomato Ketchup RecipeEverybody loves Tomato Ketchup! The ideal accompaniment for pretty much anything.

But you dont have to use the shop bought stuff, there are hundreds of tomato ketchup recipes you can make yourself and I’m sure if you look around our site you’ll discover a tomato ketchup recipe that you’ll find your own personal favorite to make and enjoy time after time.

We have every tomato ketchup recipe you can ever dream of, spicy, low calorie, famous chefs favorite recipes and if you have your own particular recipe that you dont find on the site be sure to send it in to us via the contact form and we’ll feature it here on for others to enjoy.


History Of Tomato Ketchup

Did you know that the original tomato ketchup dates back to the 17th century and has its origins with the Chinese?

It was discovered by British explorers and brought back to the UK where about a century later it evolved into a sauce that is fairly similar to the ketchup we enjoy today. In the early 1800′s tomato ketchup had made it’s way to the United States and recipes were further refined by the good people of the day. Ketchup as we know it became commonplace in the early 1900′s but was banned by the Food and Drug Administration of the day, due to the use of Sodium Benzoate, a preservative which carried some health concerns. Henry J Heinz, recognized the popularity of ketchup and given the health concerns sought a new ketchup recipe, and from thereon Heinz Tomato Ketchup was born!

While Heinz Tomato Ketchup is certainly the most famous, it’s not the only mass produced ketchup. There are hundreds of different varieties and we’ll be looking at weird and wonderful ketchups from around the World and also taking a serious angle investigating which ketchup’s are healthy and which aren’t quite so good for our bodies.

At the end of the tomato growing season there are always some green tomatoes remaining on the vine and using them in a green tomato ketchup recipe is a fabulous way of making sure they don’t get wasted.

Green Tomato Ketchup RecipeMost tomato varieties need a temperature over 60 degrees Fahrenheit in order to ripen, along with plenty of sunshine. As fall approaches the temperatures drop and the days become shorter leaving small unripe tomatoes sitting there and with little chance of growing and ripening further.

Rather than let them rot or throwing them away gather them up while they are still healthy and prepare the following lovely green tomato ketchup recipe which will last you through the winter months ahead.

Green Tomato Ketchup Recipe

  • 3 lbs green tomatoes
  • 3/4 cup of honey
  • 1 1/2 lbs of white onions
  • 1 teaspoon of Worcestershire Sauce
  • 1 teaspoon of mixed pickling spice
  • 1 teaspoon of black pepper
  • 1 cup of white vinegar
  • 1/2 tablespoon of mustard

Chop the onions and green tomatoes coarsely and add to a large pot. Mix in the the Worcestershire sauce, black pepper and mustard. Take your pickling spices and add them to a small cloth bag that will ensure the spice flavor can escape but the spices themselves can not. Add the white vinegar to the mixture and stir. Cook over a very low heat for 4 hours, don’t forget to stir occasionally.

By now, the mixture should be mushy. Pour the mixture into a blender and blitz it for a few minutes. Don’t forget to take out the bag of pickling spices first or you’ll end up with an eatable ketchup! Once thoroughly blended strain the mixture back into the original pot using a mesh strainer. Turn up the heat and bring to the boil , then add your honey and stir.

You can then fill sterilized jars remembering to leave a little head space and allow them to stand for 24 hours. Your green tomato ketchup should keep for up to one year if kept in a cool dry place. Once opened then you should ensure the contents remain refrigerated.

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