Heirloom Tomato Ketchup

We’d like to introduce you to our newest tomato – the Heinz 1350—a true classic in the world of tomatoes, originally bred by H. J. Heinz Co. back in 1963 to create the ultimate ketchup-making variety! This beauty isn’t just perfect for sauces; it’s a robust, drought-tolerant tomato that holds its own in a salad too. But in honour of its rich history, we couldn’t resist whipping up our own homemade ketchup recipe to showcase its deep, tangy-sweet flavour. Trust us, once you taste this, you’ll never go back to the store-bought stuff!

Nutritional Information

Ingredients

• 2kg ripe Heinz 1350 tomatoes
• 3 onions
• 200g celery
• 3 garlic cloves
• 1 tsp allspice
• ground black pepper
• 5 tbsp extra virgin olive oil
• 3 tbsp tomato purée
• 1 tsp Tabasco sauce
• 200ml white wine vinegar
• 200g golden caster sugar

Method

• Step 1
  Roughly chop your onions and blend them in a food processor until finely chopped. Meanwhile, heat your oil in a large saucepan. Once your onions and celery are ready, add them to the oil and cover them and lower the heat and let them soften. This should take 5-10 minutes. Add the garlic and cook for another five minutes.
• Step 2
  Roughly chop your tomatoes and add them, with the remaining ingredients to the saucepan and bring to the boil. Lower heat to keep it on a bubbling simmer and leave for an hour or until the tomatoes are mushy and the liquid has reduced significantly.
• Step 3
  Blend the mix with a stick blender until as smooth as possible and then sieve into a bowl. Your ketchup will thicken as it cools but if it seems too runny then just put back on the hob and continue to simmer until reduced (the juiciness of your tomatoes will depend on how runny your ketchup is). Allow your ketchup to mostly cool then store in an airtight container in the fridge for up to three months.

Shop Tomato Heinz 1350 Seeds