Marks & Spencer’s Tomato Ketchup - Made at Home
Marks & Spencer’s Tomato Ketchup - Made at Home
Ingredients
- 95 ml tomato purée
- 56 ml agave syrup
- 54 ml water
- 40 ml apple cider vinegar
- 4.4 g salt
- 0.4 g ground spices, (paprika, white pepper, cloves)
Instructions
- 1
Measure out all ingredients precisely. If using whole spices for the ground spices (white pepper, cloves), grind them finely using a mortar and pestle or a spice grinder.
⏱️ 2 min
- 2
Add the 95 ml tomato purée, 56 ml agave syrup, 54 ml water, 40 ml apple cider vinegar, 4.4 g salt, and 0.4 g ground spices into a small saucepan.
⏱️ 1 min
- 3
Stir all the ingredients thoroughly in the saucepan until they are well combined.
⏱️ 1 min
- 4
Place the saucepan over a low heat on the stovetop. Bring the mixture to a gentle simmer, ensuring it doesn't boil vigorously.
⏱️ 5 min
- 5
Continue to cook the ketchup for 10–15 minutes, stirring occasionally to prevent sticking and ensure even thickening. The mixture should become slightly thicker.
⏱️ 15 min
- 6
Carefully taste the warm ketchup. Adjust the seasoning by adding more salt or vinegar if desired, stirring well after each addition.
⏱️ 1 min
- 7
Remove the saucepan from the heat and allow the ketchup to cool down completely to room temperature. This will take at least an hour.
⏱️ 60 min
- 8
Once cooled, transfer the homemade ketchup to a clean, airtight jar or bottle for storage.
⏱️ 1 min
Kitchen Tools
Marks & Spencer’s Tomato Ketchup - Made at Home
- 95 ml tomato purée
- 56 ml agave syrup
- 54 ml water
- 40 ml apple cider vinegar
- 4.4 g salt
- 0.4 g ground spices, (paprika, white pepper, cloves)
Instructions
- 1
Measure out all ingredients precisely. If using whole spices for the ground spices (white pepper, cloves), grind them finely using a mortar and pestle or a spice grinder.
⏱️ 2 min - 2
Add the 95 ml tomato purée, 56 ml agave syrup, 54 ml water, 40 ml apple cider vinegar, 4.4 g salt, and 0.4 g ground spices into a small saucepan.
⏱️ 1 min - 3
Stir all the ingredients thoroughly in the saucepan until they are well combined.
⏱️ 1 min - 4
Place the saucepan over a low heat on the stovetop. Bring the mixture to a gentle simmer, ensuring it doesn't boil vigorously.
⏱️ 5 min - 5
Continue to cook the ketchup for 10–15 minutes, stirring occasionally to prevent sticking and ensure even thickening. The mixture should become slightly thicker.
⏱️ 15 min - 6
Carefully taste the warm ketchup. Adjust the seasoning by adding more salt or vinegar if desired, stirring well after each addition.
⏱️ 1 min - 7
Remove the saucepan from the heat and allow the ketchup to cool down completely to room temperature. This will take at least an hour.
⏱️ 60 min - 8
Once cooled, transfer the homemade ketchup to a clean, airtight jar or bottle for storage.
⏱️ 1 min