Home made ketchup
Everyone has a bottle of ketchup lurking in their fridge, its a universal store cupboard staple. Have you ever considered making your own? Now that tomatoes are in season and full of flavour its a great recipe to have to hand. Nothing beats home made ketchup and it is so easy too.
1kg tomatoes
3 cloves
1 bay leaf
1 stick cinnamon – about 3cm long
2g freshly grated nutmeg
100g brown sugar
150ml red wine vinegar
5g smoked paprika
10ml maple syrup
Juice half lemon
2 cloves garlic
1 red onion halved
Pepper and salt
50ml olive oil
3 cloves
1 bay leaf
1 stick cinnamon – about 3cm long
2g freshly grated nutmeg
100g brown sugar
150ml red wine vinegar
5g smoked paprika
10ml maple syrup
Juice half lemon
2 cloves garlic
1 red onion halved
Pepper and salt
50ml olive oil
Method
To prepare the tomatoes, onion and garlic set your BBQ up for indirect cooking at 120c, add some hickory chips for extra flavour
You can also roast the veg in an oven if you don't want to BBQ, 120c (fan) 130c (normal)
Place the tomatoes, onion and garlic in a baking tray and drizzle with the olive oil
Cook for 90 minutes in the BBQ or oven
To prepare the tomatoes, onion and garlic set your BBQ up for indirect cooking at 120c, add some hickory chips for extra flavour
You can also roast the veg in an oven if you don't want to BBQ, 120c (fan) 130c (normal)
Place the tomatoes, onion and garlic in a baking tray and drizzle with the olive oil
Cook for 90 minutes in the BBQ or oven
Allow to cool
Roughly chop the onions, garlic and tomatoes
Place the tomatoes and the rest of the ingredients in a pan on the stove top and bring to the boil for about 5 minutes
Lower the heat and simmer for 20 minutes until the sauce is reduced and thickened
Once cool, remove the cinnamon, bay leaf and cloves, you can either blend further to give a smooth sauce or keep it rustic if you like
Pour into sterilised airtight jars, this will keep for up to 3 months in the fridge
Roughly chop the onions, garlic and tomatoes
Place the tomatoes and the rest of the ingredients in a pan on the stove top and bring to the boil for about 5 minutes
Lower the heat and simmer for 20 minutes until the sauce is reduced and thickened
Once cool, remove the cinnamon, bay leaf and cloves, you can either blend further to give a smooth sauce or keep it rustic if you like
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