Sweet, sharp, and beautifully aromatic.
Gooseberries are one of Anthony’s all-time favourites - so much so that he’s tucked the bushes away in a quiet corner of the garden, safely out of sight from curious visitors (and hungry birds). At Fat Tomato, we grow three distinctive varieties: Hinnonmaki Yellow, with its greenish-yellow skin and fragrant, apricot-like flavour; Hinnonmaki Red, which ripens to a deep wine-red and delivers sweet, juicy fruit; and Invicta, a sharp, green variety that holds its shape beautifully when cooked.
Made with our Hinnonmaki Yellow and Invicta gooseberries from the 2024 harvest, this bright and lively ketchup captures the flavour of summer in a bottle. The fruit was first pickled in our own elderflower cider vinegar with juniper, bay and black peppercorns for over a year, then blended with Bramley apple, Highbank organic apple syrup, toasted yellow mustard and fennel seeds, and fermented garlic and chilli for gentle heat and depth.
The result is a glossy, golden ketchup that’s both tangy and aromatic - somewhere between a pickle, a chutney, and a sauce. It is perfect with grilled meats, oily fish, or roast vegetables. Use it as a bright dipping sauce for chips, cheese toasties, or halloumi, or brush it over pork chops, mackerel, or courgettes on the BBQ for an instant glaze.
Small batch. Seasonal. Naturally fermented. Definitely worth the wait.
200g glass bottle
Sweet, sharp, and beautifully aromatic.
Gooseberries are one of Anthony’s all-time favourites - so much so that he’s tucked the bushes away in a quiet corner of the garden, safely out of sight from curious visitors (and hungry birds). At Fat Tomato, we grow three distinctive varieties: Hinnonmaki Yellow, with its greenish-yellow skin and fragrant, apricot-like flavour; Hinnonmaki Red, which ripens to a deep wine-red and delivers sweet, juicy fruit; and Invicta, a sharp, green variety that holds its shape beautifully when cooked.
Made with our Hinnonmaki Yellow and Invicta gooseberries from the 2024 harvest, this bright and lively ketchup captures the flavour of summer in a bottle. The fruit was first pickled in our own elderflower cider vinegar with juniper, bay and black peppercorns for over a year, then blended with Bramley apple, Highbank organic apple syrup, toasted yellow mustard and fennel seeds, and fermented garlic and chilli for gentle heat and depth.
The result is a glossy, golden ketchup that’s both tangy and aromatic - somewhere between a pickle, a chutney, and a sauce. It is perfect with grilled meats, oily fish, or roast vegetables. Use it as a bright dipping sauce for chips, cheese toasties, or halloumi, or brush it over pork chops, mackerel, or courgettes on the BBQ for an instant glaze.
Small batch. Seasonal. Naturally fermented. Definitely worth the wait.
200g glass bottle
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