Ketchup according to the recipe of Jamie Oliver
4 servings
60 minutes
Jamie Oliver's ketchup recipe is a true triumph of flavors inspired by European cuisine. This homemade sauce combines the sweetness of tomatoes, the spiciness of spices, and the freshness of basil to create a rich, deeply balanced taste. The history of ketchup dates back to ancient times, but in Oliver's interpretation, it gains a special sophistication: Eastern spices—fennel seeds, coriander, and cloves—add warm, slightly anise notes. This ketchup pairs excellently with meat, potatoes, pasta, and even cheese, turning every dish into a culinary masterpiece. Its thick consistency and rich aroma make it not just a sauce but a full element of gastronomic pleasure. Homemade preparation ensures no preservatives and allows you to customize the flavor to your liking.
1
Chop the onion into cubes and sauté for 15 minutes in olive oil until soft.
- Onion: 4 pieces
- Olive oil: 2 tablespoons
2
Grind the fennel seeds, coriander, and cloves in a mortar, add to the onion with a pinch of pepper and salt.
- Fennel seeds: 2 teaspoons
- Coriander seeds: 2 teaspoons
- Carnation: 4 pieces
- Ground black pepper: to taste
- Salt: to taste
3
Chop ginger, garlic cloves, and chili pepper, and add to the onion.
- Ginger: 200 g
- Garlic: 4 cloves
- Chili pepper: 1 piece
4
Also add diced tomatoes, chopped basil stems, strained tomatoes (passata), red wine vinegar, and sugar. Bring the mixture to a boil and simmer over medium heat for half an hour.
- Tomatoes: 1 kg
- Basil: 1 bunch
- Tomato passata sauce: 4 glasss
- Red wine vinegar: 250 ml
- Brown sugar: 200 g
5
Add chopped basil leaves, mix, and remove the pan from the heat.
- Basil: 1 bunch
6
Blend the mixture in a blender, then strain through a sieve for a smooth consistency. Pour into jars and bottles (sterilize them beforehand by heating in the oven or boiling water).