Kids’ Tomato Ketchup

  • Prep Time : 5m
  • Cook Time : 45m
  • Ready In : 50m


  • 2 tbsp Olive oil
  • 1 red onion - finely chopped
  • 1 red pepper, cored and finely chopped
  • 1 tablespoon tomato puree
  • 1 tablespoon soft brown sugar
  • 500g over ripe tomatoes, finely chopped
  • 1 x 400g can canned chopped tomatoes
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce (use vegetarian equivalent if making for vegetarians)


Step 1

In a frying pan heat the oil and cook the chopped onion and chopped red pepper for about 20 minutes until soft

Step 2

Add the tomato puree and the sugar and cook for 1-2 minutes. Add the chopped ripe tomatoes with the can of chopped tomatoes and 300ml water. Allow to simmer for 20-25 minutes, then season well and add the balsamic vinegar and Worcestershire sauce

Step 3

Allow to cool slightly then put into a blender and process until smooth. If you want a really smooth finish push through a sieve. Allow to cool. It will keep for up to 2 weeks in the fridge

Step 4

tips: store in an airtight container or make in bulk and freeze some of it.

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