Ingredients
To make Tomato Ketchup, you'll need:
- 1 large white onion, chopped roughly
- 1 large red onion, roughly chopped
- ½ bulb fennel, roughly chopped
- 500g cherry or plum tomatoes, finely chopped after blanching
- 500g tinned plum tomatoes, finely chopped in a food processor
- 2 tbsp. tomato purée
- 150ml white vine wine vinegar
- 70g soft brown sugar
- 2 cloves of garlic, finely chopped
- 2 tbsp. fresh basil, finely chopped
- 1 tsp. ground coriander
- ¼ tsp. cinnamon
- ½ tsp. freshly ground pepper
- 5 tbsp. olive oil
- Salt to taste
Method
- Whizz the onions and fennel in a food processor until they are finely chopped.
- Put the olive oil in a large pan a low heat and add in the onion, fennel and celery into the pan.
- Cook for around 5 minutes until soft.
- Add the garlic and cook for another three minutes
- Then add the spices and cook for another minute.
- Add all the remaining ingredients and cook on a low heat for 5 minutes or so until the liquid is reduced.
- Once cool the tomato ketchup is ready to serve.
- This will keep in the fridge for up to a month.
Nutritional Facts (Per Serving)
Calories 270 | Total Fat 0.6g | Saturated Fat 15.1g | Carbohydrates 35.8g | Fibre 4.2g | Protein 3g
|
