Chunky Tomato Ketchup

A major difference between this and your everyday ketchup is that the commercial version has ten times as much sugar! This is my happy medium between a tomato relish, and a tomato sauce or ketchup. It’s super easy to prepare and tastes remarkably like tomato ketchup, though in consistency it’s more like a chutney or pickled tomatoes. Whenever I use this ketchup, I scoop up mostly the tomatoes from the jar; it’s normal to have some liquid leftover at the bottom, which you could actually reuse to make more ketchup. I like to use a mixture of tomatoes, of different shapes and sizes.


  • 500 g (1 lb 2 oz) tomatoes, larger ones sliced or coarsely chopped
  • 4 tablespoons vinegar, such as red wine, white wine or cider vinegar
  • 3 tablespoons maple syrup
  • 2 teaspoons smoked paprika
  • 1 teaspoon sea salt         


Preheat the oven to 200°C (400°F).

Combine all the ingredients in a small baking dish, sprinkle with lots of freshly ground black pepper and roast for 30 minutes, or until the tomatoes are very soft and the liquid in the baking dish has thickened slightly.

Transfer the entire mixture to a sterilised jar and seal. 

The ketchup will keep in the fridge for up to 3 months; bring to room temperature for serving