I’m picking tons of delicious tomatoes from my garden at the moment, and after making fresh tomato sauce, tomato salads, tomato sandwiches, and even tomato jam, it’s time to make ketchup
Heirloom tomatoes
left John Dummer via Taverne Agency
right Ellen Silverman via Taverne Agency
Recipe
1 kg tomatoes, chopped
1 onion, chopped
1 stick of celery, chopped
5 cm piece of fresh ginger, peeled and finely chopped
2 cloves of garlic, crushed
1 small red chilli, deseeded and finely chopped
1 tbsp coriander seeds
2 cloves
bunch of fresh basil, leaves picked, stalks chopped
200 ml white wine vinegar
70 g brown sugar
olive oil
1 tsp freshly ground black pepper
salt
1 onion, chopped
1 stick of celery, chopped
5 cm piece of fresh ginger, peeled and finely chopped
2 cloves of garlic, crushed
1 small red chilli, deseeded and finely chopped
1 tbsp coriander seeds
2 cloves
bunch of fresh basil, leaves picked, stalks chopped
200 ml white wine vinegar
70 g brown sugar
olive oil
1 tsp freshly ground black pepper
salt
heat the oil in a large heavy-bottomed saucepan.
place the onion, celery, ginger, garlic, chilli, coriander seeds, cloves and basil stalks in the pan and gently fry for 10 minutes until softened, while stirring occasionally.
add the tomatoes, season with salt & pepper, bring to a boil, and let it simmer until reduced by half.
stir the basil leaves into the mixture and puree with a hand blender or food processor.
push the sauce through a sieve and place back into a clean pan.
add the vinegar and sugar, bring to a boil again and let it simmer until reduced to the consistency of ketchup.
taste for salt and pepper.
pour into sterilized bottles and keep in a cool dark place.
keeps for six month
place the onion, celery, ginger, garlic, chilli, coriander seeds, cloves and basil stalks in the pan and gently fry for 10 minutes until softened, while stirring occasionally.
add the tomatoes, season with salt & pepper, bring to a boil, and let it simmer until reduced by half.
stir the basil leaves into the mixture and puree with a hand blender or food processor.
push the sauce through a sieve and place back into a clean pan.
add the vinegar and sugar, bring to a boil again and let it simmer until reduced to the consistency of ketchup.
taste for salt and pepper.
pour into sterilized bottles and keep in a cool dark place.
keeps for six month
Recipe: Leonoor Ottink
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