We're a little surprised. They have slowly changed the recipe for tomato ketchup, using cheaper vinegar, corn syrup, thickening agents. It's happeniing all the time, messing with food. Soo we are on a drive to make our own, from scratch.
Here's our recipe for kechup and we'll come back to you about it with amendments.
1 Kg chopped tomatoes
400 g chopped tinned tomatoes
1 large onion, finely chopped
1 finely chopped stick of celery
1 small red chili pepper, deseeded and finely chopped
250 g white sugar
1 tsp mustard powder
200 ml white wine vinegar
1 tsp Salt and white pepper to taste
2 tbs tomato puree
Olive oil for sweating
- Put some oil in a pan, add all the vegetables except for the tomatoes.
- Sweat on a low light until golden and then add all the tomatoes, bring to the boil.
- Simmer for five minutes and add the sugar and vinegar. Mix well.
- Add the salt and pepper and tomato puree.
- Cook for 25 - 35 minutes on a low simmer.
- Set aside to cool a little and blend with a stick blender.
- Bottle in sterile bottles. You can freeze it too.
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