Tomato Ketchup

Preparation time: 
min -
Published on
August 13, 2019

An old time favourite, tommy-K, has a tang and spice we all adore, and not to be missed. With barbecues in full swing for the summer, add this low-carb ketchup to your pantry to bring alfresco eating to another level.


1 tablespoon
A note on cooking

I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Preheat the oven to 180°C
    2. Slice the tomatoes in half, and lay cut side up on a baking tray. Keeping the peel on, cut the onion in half and place cut side down on the baking tray with the tomatoes. Add in whole garlic cloves with the peel on. Drizzle everything with olive oil, and season with salt and pepper. Roast for about 50–60 minutes until the tomatoes have collapsed a little and developed some charred edges (this is flavour!). Carefully peel the skin away from the onion and garlic and add the flesh to a blender, along with the whole, collapsed tomatoes.
    3. In a dry pan over a medium heat, toast the coriander, cloves, and chilli flakes until fragrant, about 2 minutes. Grind the spices in a pestle and mortar and add to a blender.
    4. Add the rest of the ingredients and blitz until smooth. Taste and adjust the seasoning —more salt, more vinegar perhaps?
    5. Pour into a sterilised jar or bottle and store in the fridge. I haven’t experimented with the shelf life yet, but I imagine the vinegar and salt would preserve it for a couple of months (if it could last that long!)

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