Ketchup TRT
Home made Ketchup is fabulous. Follow this recipe. Endulge! With fries this is great. Combine with Mayonaise, chopped onion to have a great sauce for your fries or burgers.
Ingredients
- 4 large onions chop in large pieces
- 250 grams of celery chopped in pieces
- 4 sliced cloves of garlic
- 6 Tbspn of olive oil
- 1 tspn of ground coriander
- 1 small cinnemon stick
- 1 tspn of allspice
- 0.5 tspn of black pepper
- 1 tspn of powder celery
- pinch of salt
- 4 Tbspn of tomatoe puree
- 2 KG of very ripe tomatoes chopped in large chunks
- 1 - 2 tspn of tabasco to taste
- 20 cl of white wine vinegar
- 200 grams of caster sugar
Preparation
1 Put the onions and celery into a food processor and blend until very finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 10 mins. Add the garlic, cook 5 mins more, then add the spices and cook for 3 minutes.
2Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, partly uncovered, for around 1 hr until the tomatoes are mushy and the liquid has reduced by at least 30 percent.
3Let the mix cool a little bit and then blend the mix with a blender until smooth then sieve carefully into a bowl. The ketchup will thicken a little when it cools down, but if it seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced further. Keep the ketchup in an clean closed container in the fridge for up to 3 months, or freeze. Keep in sterilised bottles or jars for up to 6 months.
