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Le Chaudron recipe
Ketchup maison
Homemade ketchup
⏱ 90 minServes 10Medium95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
2 kg (4.4 lb)ripe Roma tomatoes
2yellow onions, thinly sliced
200 g (7 oz)brown sugar
150 ml (⅔ cup)cider vinegar
1 tbspfine salt
1 tspground cinnamon
1 tspallspice
1 tspground cloves
4 clovesgarlic, crushed
1 tspmustard powder
- 2 kg (4.4 lb) ripe Roma tomatoes
- 2 yellow onions, thinly sliced
- 200 g (7 oz) brown sugar
- 150 ml (⅔ cup) cider vinegar
- 1 tbsp fine salt
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1 tsp ground cloves
- 4 cloves garlic, crushed
- 1 tsp mustard powder
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Score a cross on the bottom of the tomatoes and blanch for 30 seconds so they peel easily.
- Plunge the blanched tomatoes into ice water, then peel and chop roughly, keeping all the juice.
- Cook the sliced onions in a little oil for 10 minutes until caramelized.
- Add the crushed garlic and all the spices and stir for 1 minute.
- Stir in the tomatoes, brown sugar, cider vinegar and salt.
- Cook over very low heat for 2 hours, stirring regularly, until thick.
- Blend in a powerful blender until perfectly smooth.
- Strain through a fine sieve and store in sterilized jars; keeps up to 1 month in the fridge.
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