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Makes 4 small portions

Vegan, dairy-free, gluten-free

San Marzano

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Makes 3 bottles

Vegan, dairy-free

1kg San Marzano tomatoes

1 red onion

3 cloves garlic

1 tbsp extra virgin olive oil

5cm piece of fresh ginger

dried basil

dried oregano

smoked paprika powder

a handful of fresh basil

1 tbsp coriander seeds

3 cloves

200ml red wine vinegar

70g soft brown sugar

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Making your own ketchup is well worth the effort! San Marzano tomatoes will give you a thick and luxurious sauce!

Roughly chop the San Marzano tomatoes, onion and garlic. Heat 1 tbsp of olive oil in a large lidded pan and add the chopped veg. Allow to cook on a high heat for 10mins until the tomatoes, onion and garlic have softened, then pour in the red wine vinegar. Cook for another 20mins.


Turn down the heat, grate the ginger over the tomatoes and stir in the herbs. Add the brown sugar and leave to simmer for another 60mins or until reduced into a thick sauce.

Allow to cool, transfer to a blender and mix until smooth.

Push through a sieve 3 times. This may seem excessive, but this process will help give your ketchup the right texture and shine. 

Pour into sterilised jars and keep in the fridge for up to 3 months. This ketchup can even be frozen for up to 6 months!


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