Galton's tomato ketchup

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Galton Blackiston's tomato ketchup recipe is packed with flavour from slow-roasted tomatoes, shallots and thyme - perfect for slathering on burgers and chips. It's also a perfect accompaniment for barbecues.

First published in 2015
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Ingredients

Metric

Imperial

Tomato ketchup

Equipment

  • Blender

Method

1
Preheat the oven to 140°C/gas mark 1
2
Spread all the ingredients onto a baking tray. Place in the oven and cook for approximately an hour and a half, after time the moisture will have evaporated and the tomatoes will have dried out slightly
3
Remove from the oven and blitz in a blender, then press the sauce through a fine sieve into a bowl. Serve immediately
First published in 2015
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There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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