Quick Tomato Ketchup

We have a plentiful harvest of tomatoes all ripening together! I have doubled the quantity and made ketchup twice in the last two days. I am storing the jars in the refrigerator as I do not know how well it will keep.
700 gm very ripe tomatoes
4 cloves garlic, chopped
4 tsp fresh thyme or 2 tsp dried thyme
2 Tblsp brown sugar
2 Tblsp balsamic vinegar
2 Tblsp olive oil
Roughly chop the tomatoes and place in a saucepan with all the other ingredients.
Cover and bring to the boil. Remove the lid and boil for 10 minutes until reduced.
Press through a sieve.  Simmer until it begins to thicken.
Allow to cool and pour into clean jars.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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1 Response to Quick Tomato Ketchup

  1. Copy. Paste into my word processor…Save as “forGirlChildwhokeepsdumpingthebottlesonherfries” in Desktop folder. 🙂

    Thanks for the tip!!

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