Gastronomixs

Coarse tomato ketchup

Fun and easy to make yourself and the perfect way to use overripe tomatoes. If you have tomatoes that have become too soft to use, don't throw them away. Instead, pull vacuum them and keep them in the freezer. Once you have enough tomatoes, you can use them to make this ketchup recipe. You will see and taste how this ketchup can really enhance your dishes. This is a classic waste-to-taste component!

Creation by Koning Willem I College, ’s-Hertogenbosch, the Netherlands.

Coarse tomato ketchup

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1000

g

ripe tomatoes

20

g

tomato purée

100

ml

white wine vinegar

100

g

finely chopped onion

70

g

celery

½

 

fresh red chilli pepper

70

g

red sweet pepper

10

g

fresh ginger

¼

 

cinnamon stick

1

 

clove

1

tsp

mustard

1

tsp

oregano

1

clove

garlic

50

g

cane sugar

Preparation method

  • Place all the ingredients, except the sugar, into a pan and cook for one hour over a low heat.
  • Add the sugar after one hour and cook over low heat for another ten minutes.
  • Pass the sauce through a fine-meshed sieve.
  • Reduce the ketchup to the correct thickness.
  • Allow the sauce to cool and store until needed.

Serving suggestions

  • Use roasted garlic or confitted garlic instead of fresh garlic.
  • Combine with many components and compositions.
  • As a flavour enhancer in salads and cold meat and fish dishes.

Previous page