Tomato Ketchup is not red! We found out when we started to make our own fresh tomato ketchup! It's kind of orangy.
Ketchup is of course a great condiment with many many dishes. What about sweet potato's fries with ketchup, or as a sauce to your vegan burger? Try make your own fresh tomato ketchup.
TOMATO KETCHUP RECIPE
Prep time: 10 minutes Cook time: 180 minutes Total time: 190 minutes Makes: 2,5 liter
INGREDIENTS
2 kilo ripe tomatoes
4 tablespoons vegetable oil
1 cup chopped onion
½ cup sugarcane sugar
1 cup white vinegar
Salt to taste
EQUIPMENT
Stove
Big pan
Wooden spoon
Blender/hand blender
Airtight Jars for storage
PREPARATION
Puree all tomatoes in a blender
Chop your onions
Sterilize your jars (hot water)
METHOD
Heat oil in your pan
Add the onions for a few minutes
Add tomato puree and stir
Simmer for half an hour on a medium to high heat.
Stir occasionally
Take the pan of the heat and let it cool down for a bit (30 minutes)
Pour vinegar in pan
Use the (hand)blender to puree the tomato onion mix a bit more until smooth
Put pan on stove again
Add all other ingredients
Cook (no lid!) for 1,5 to 2 hours until thick
Stir occasionally to prevent the ketchup to stick to the bottom
Allow to cool, taste and adjust seasoning to your liking
Store in airtight containers
Keep your ketchup in the fridge until use
NOTE:
If your ketchup does not get thick you can add tablespoon of cornstarch (added to cold water) and stir this in while the pan is on the stove. It should thicken immediately. If you like to make a lesser amount, adjust the ingredients to the desired amount.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!
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