Move ketchup away from the sidelines and squeeze some into your life, because new studies suggest tomato sauce isn't just good on chips, it's also good for our health.

Research done by the University of Oulu in Finland found that a dash of the red stuff three times a day can help cut our cholesterol.

The scientists discovered the sauce helps lower the level of LDL (low-density lipoprotein), or 'bad' cholesterol, which clogs up the arteries, increasing the risk of heart attacks and strokes.

A group of 21 men and women took part in the study, adding 30g, or six teaspoons, of ketchup to their daily diet - as well as two glasses of tomato juice - and saw their cholesterol levels drop significantly in the space of just three weeks.

There aren't many households without a bottle of ketchup in their cupboard, but now, instead of just smothering it on your burger, you can put it to better culinary use thanks to a new book by Paul Hartley, The Heinz Tomato Ketchup Cookbook.

His recipes are eclectic to say the least, including gazpacho with anchovy croutons and veggie moussaka.

Seafood lovers should try the Moroccan fish tagine, or for those with a sweet tooth, have a go at the TK & passionfruit ice-cream.

Moroccan fish tagine

(Serves four)

  • 1tbsp olive oil, plus extra for brushing
  • 1 medium onion, chopped
  • 4 plum tomatoes, sliced
  • 2tbsp Heinz Tomato Ketchup
  • 1tsp ground cumin
  • 1tsp sweet paprika
  • 500ml fish stock (you could use chicken or vegetable)
  • 4 red snapper fillets (about 175g each) halved diagonally (mullet or sea bass are equally good)
  • 12 black olives, pitted and halved
  • 1tbsp tahini (sesame paste)
  • 1/2 preserved lemon, finely chopped
  • 1tbsp fresh flat leaf parsley, chopped
  • 1tbsp fresh coriander, chopped
  • 1tsp fresh mint, chopped


  • Heat the oil in a large pan and fry the onion gently for five minutes. Add the tomatoes and cook for a few more minutes. Stir in the ketchup, cumin and paprika and then gradually cook the fish stock. Turn the heat up to full for two minutes and then take the pan off the heat and keep warm.
  • Preheat the grill to high, brush the fillets with the olive oil and season with salt and pepper. Grill skin side up for about five minutes. While the fish is cooking add the olives, tahini, preserved lemon and fresh herbs (reserving a few herbs to garnish) to the sauce in the pan, stir gently and reheat. Check the seasoning.
  • Put the fish into four warmed soup bowls, spoon over the sauce and scatter the remaining herbs over the top. You could also serve this over steamed couscous or bulgur wheat.
TK and passionfruit ice cream

(Makes two litres)

  • 8 egg yolks
  • 150g caster sugar
  • 125g fresh passionfruit pulp (or 4-6 passionfruit)
  • 125g fresh tomato pulp
  • 4tbsp Heinz Tomato Ketchup
  • 2tbsp lemon juice
  • 300ml double cream


  • Put the egg yolks and caster sugar into a food processor and blend until they turn a pale creamy colour. Add the passionfruit, tomatoes, ketchup and lemon juice and blitz again for about 30 seconds.
  • In a separate large bowl whip the cream until it forms stiff peaks. Pour in the blended mixture and fold in the cream with a plastic spatula until it is well combined. Put into a plastic tub and freeze for about 45 minutes, or 20 minutes if you have a fast freeze facility.
  • Remove from the freezer and stir the ice-cream well. Return to the freezer for another 45 minutes (or 20 minutes for fast freeze), remove and repeat the stirring. This will avoid the ice cream crystallising. You may need to do this one further time just before the ice cream is completely frozen.
  • Flavours can be blunted by the cold so leave the ice cream to stand at room temperature for a few minutes before serving decorated with a stem of fresh redcurrants and some dark chocolate shavings.