Homemade Tomato Ketchup - Jamie Oliver

"From "Jamie at Home" episode JH0111 "Pickles and Preserves""
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins




  • Heat oil in large non-stick skillet. Add onions and salt. Sweat onions for 15 minutes until soft, translucent and sweet.
  • Combine fennel seed, coriander seed and cloves in a mortar, spice grinder or flavor shaker. Grind well. Add to onions with ginger, garlic and chile pepper. Add black pepper and salt.
  • Quarter tomatoes and add to pan. Tear basil leaves off of stems and reserve. Chop stems coarsely and add to pan. Add tomato puree, vinegar and brown sugar. Bring to a boil, reduce to medium, and simmer 30-40 minutes.
  • Roughly chop basil leaves. Turn off heat and add basil; stir well.
  • Transfer to blender and puree smooth. Work in batches, filling the blender jar no more than half way. Pour into a fine sieve and push through.
  • Sterilize some ketchup bottles and a funnel, either in boiling water, or dry in a roasting pan in a hot oven. Stir ketchup well and transfer to bottles. Fill bottles completely before sealing. Allow to cool completely, then store in a cool dark place for up to 6 months. Refrigerate after opening.

Questions & Replies

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  1. This makes a lot of though most people who tried it thought it was pasta sauce of some sort - hardly resembles ketchup.
  2. Big disappointment, overly complex for the bland result.
  3. OMG this is the best Tomato Sauce/Ketchup I've ever tried!
  4. jamie u rock!i've watched it on tv and didn't attemp to copy it all as you speak quickly!(u must admit).I'm really glad to see this recipe here!Thanks!love u from ur fan!


I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
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