Slow-Roasted Tomato Ketchup

Name: Slow-Roasted Tomato Ketchup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 400 ml
Cuisine: American
Ingredients: 600 g Tomato; 55 ml Sunflower Oil; 50 g Shallot; 3 g Garlic; 1 g Thyme; 15 ml White Wine Vinegar; 1 g Sugar; 1 g Salt; 0.5 g Pepper

Independent adaptation of a publicly published Galton Blackiston recipe. Not affiliated with, sponsored by, or endorsed by Galton Blackiston.

Slow-Roasted Tomato Ketchup from a starred kitchen.

Ratio

Sunflower Oil 55 mlWhite Wine Vinegar 15 ml

Ingredients

Tomato — 600 g
Sunflower Oil — 55 ml
Shallot — 50 g
Garlic — 3 g
Thyme — 1 g
White Wine Vinegar — 15 ml
Sugar — 1 g
Salt — 1 g
Pepper — 0.5 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Galton Blackiston works in Modern British / Norfolk produce at Morston Hall; credentials include Michelin 1* (Morston Hall, Norfolk).

Adapted from a Galton Blackiston recipe (Galton Blackiston / Great British Chefs).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Galton Blackiston / Great British Chefs (published as “Slow-Roasted Tomato Ketchup”). Full citation lives in Provenance.