Gastronomixs

Tomato ketchup

Fun and easy to make, and a perfect solution for overripe tomatoes. If you have leftover tomatoes that have become too soft, don't throw them away, but vacuum seal them and store them in the freezer. When you have enough, you can use them for this ketchup recipe. You will see and taste the tremendous added value for your dishes. This recipe makes 2 litres of ketchup. This really is a Waste to Taste component!

Makes 2 kilogram

Tomato ketchup

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Ingredients

2

kg

vine tomatoes

800

g

peeled tomatoes, canned

150

g

verjus

200

g

molasses sugar

100

g

onion

2

 

chilli peppers

4

sprigs

basil

5

g

five-spice powder

5

g

salt

Preparation method

  • Rinse the tomatoes and cut into large pieces.
  • Peel the onion and slice into half rings.
  • Remove the seeds and membranes from the chilli peppers and cut into rings.
  • In a pan, caramelise the onion rings and then add the five-spice powder.
  • Add the chilli peppers, sugar and salt.
  • Deglaze with the verjus and add the fresh tomatoes and peeled tomatoes.
  • Let the ketchup cook over low heat until most of the liquid has evaporated.
  • Finally, add the basil and purée the ketchup in a food processor.
  • Rub the ketchup through a fine sieve and cool.

Serving suggestions

  • Serve the sauce in a red squeeze bottle, mini-squeeze bottles or a refillable tube to emphasize the gimmick even more.
  • Use in dishes in which tomato plays a role.
  • Fun as part of a deconstructed shrimp cocktail.

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