Tomato catsup

Try your own home-made tomato ketchup with Lotte Duncan's traditional recipe for this tasty condiment
By Lotte Duncan
Tomato catsup
  • Rating:
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 2 tsp shop-bought mixed pickling spices
  • 450 ml white malt vinegar
  • 2.25 kg ripe tomatoes, chopped
  • 225 g red onions, finely chopped
  • 450 g cooking apples, peeled, cored and finely chopped
  • 225 g caster sugar
  • salt, and freshly ground pepper


1. Place the pickling spices into a non-reactive saucepan and add in the vinegar. Bring to the boil and simmer for 5 minutes. Strain and set the spiced vinegar aside.

2. Put the tomatoes, onions and apples into a large saucepan and cook gently without any other liquid until the mixture forms a thick puree.

3. Rub the tomato mixture through a nylon sieve into a clean, non-reactive saucepan and add in the sugar and spiced vinegar.

4. Stir over a low heat until the sugar has dissolved, then cook gently until nice and thick.

5. Pour into sterilised bottles or jars while hot, cover with a waxed disc, cool, then cover and store until required.

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