Tomato Paste Ketchup

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

160 ml tomato paste, double concentrated
100 g suar
30 ml vinegar (wine vinegar)
15 g cornstarch (potato flour)
Spice (s) your choice, e.g., marjoram, thyme, rosemary, bay leaf, cinnamon, pepper,
Nutmeg, lovage, celery are all dried and finely ground
Salt to taste (the tomato paste usually already contains salt)
160 ml water

Instructions

Mix all ingredients together (dissolve the cornstarch in a little water). Season to taste, bring to the boil and cook for 5 minutes. Stir it, it sets easily. Pour into a bottle while it is still hot.
The ketchup can also be perfumed with “crema di balsamico”.
You can also use fresh spices, but you have to reduce the amount of water or increase the amount of cornstarch. If you don`t chop them too finely, they give the ketchup a rustic look.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.