Tomato ketchup

  • 30 min.


  1. 550 g Tomato Blend
  2. 1 red onion
  3. 1 garlic clove
  4. 3 tbsp balsamic vinegar
  5. 1 tbsp olive oil
  6. 1 tsp fresh black pepper
  7. 1/2 tsp cinnamon
  8. 1/2 tsp ginger powder
  9. 1 tsp paprika powder


1. Peel the red onion and then finely chop the red onion and garlic.
2. Heat the olive oil in a saucepan and fry the chopped red onion and garlic on a moderate heat until translucent.
3. Add the black pepper, cinnamon, ginger powder, and paprika powder to the red onion and garlic and continue frying briefly until the mix starts to become fragrant.
4. Add the Tomato Blend and balsamic vinegar to the rest of the ingredients and cook on a low heat until the mix is at the required thickness. This will take about 20 minutes.
5. Puree the ketchup until completely smooth. The same can also be achieved by straining the ketchup through a sieve.

Store the ketchup in sterilised pots for a maximum of half a year. Once open, it can be kept in a fridge for a maximum of 1 to 2 weeks.

The tasteful and versatile tomato base

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