ZZ2 farm land

ZZ2 Romanita in a Homemade Tomato Ketchup


At ZZ2 we have been farming with tomatoes for decades. This has allowed us to choose the best cultivars to achieve a long shelf life. When your ZZ2 Romanita mini-tomatoes turn a bright red, you can make this great Homemade Traditional Ketchup sauce! Great with steak and chips.

 ZZ2 Romanita in a Homemade Tomato Ketchup


Total Time: +/- 



Makes about 500ml

1 large red onion, peeled and roughly chopped

½ a bulb of fennel, trimmed and roughly chopped

1 stick of celery, trimmed and roughly chopped

Olive oil

A thumb-sized piece of fresh ginger, peeled and roughly chopped

2 cloves of garlic, peeled and sliced

½ a fresh red chilli, deseeded and finely chopped

A bunch of fresh basil, leaves picked, stalks chopped

1 teaspoon of coriander seeds

2 cloves

1 teaspoon freshly ground black pepper

Sea salt

2 punnets of 300g ZZ2 Romanita mini-tomatoes

1 500g tin of plummed tomatoes, chopped

200ml of red wine vinegar

70g of soft brown sugar


Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger garlic, chilli, basil stalks, coriander seeds and cloves. Season with pepper and a good pinch of salt.

Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. /bring to the boil and simmer gently until the sauce reduces by half.

Add the basil leaves, then whiz the sauce in a food processor or with and hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and summer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.

Spoon the ketchup through a sterilised funnel into sterilised bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months.

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