Tomato Ketchup With A Kick

Hello again everyone, it's so nice to see you 😊

I had a load of tomatoes and didn’t know what to do with them, apart from tomato soup, and really, how much of that can you eat before you feel like you’ve turned into a tomato??

Thinking back, I remembered my youngest daughter’s love of chips when she was little, chips were all she wanted, thankfully she has a variety of foods within her diet now! but still loves chips too.

We all love chips and fried foods, and, what do we love with this kind of food? Yes, tomato ketchup!!

As a family, we love a bit of a chilli kick in our food, so normally mix a bit of hot sauce in the ketchup, so, why not have hot tomato ketchup!!

This ketchup is really easy to make and tastes amazing, it has a little kick, but if you want more, just add more of the hot stuff.

INGREDIENTS

• 1 tbs olive oil

• 1 onion - sliced

• 1 tbsp garlic - minced

• 1 tbsp ginger - minced

• 1 tsp chilli flakes

• ½ tsp allspice (ground)

• 2 tbsp tomato puree

• About 10 large tomatoes – chopped – in weight, it's about 600g

• 2 tbsp brown sugar

• 4 tbsp cider vinegar

• ½-1 tsp salt, or more if you prefer

• ½ -1 tsp ground black pepper

METHOD

1. In a large pan heat the oil and add the sliced onions - over a low to medium heat keep stirring and caramelise until the onions are browned – this may take up to 10 minutes.

2. Once the onions are browned add garlic, ginger, chilli flakes and allspice, keep stirring and cook for 2 minutes.

3. Add the tomato puree and cook for a further 2 minutes until the mixture has darkened in colour.

4. Add the tomatoes, brown sugar, cider vinegar, salt and pepper to the pan and give it another stir.

5. Once boiling, reduce heat to low and leave to simmer for 20 minutes with a lid on the pan. Stir every now and then to check the consistency.

6. After 20 minutes, the sauce should have thickened – taste and check to see if you need to add more sugar, salt and/or pepper. Add what’s needed and leave to cool.

7. Put the contents of the pan into a blender, do this in a few batches, only half fill your blender, or use a stick blender, blend until smooth. Leave to completely cool and transfer to jars and refrigerate.

TIPS

• This is a totally vegan recipe which you can use with all your other recipes, including vegan.

• If you don’t have fresh tomatoes, you can use tinned – you will need 2 tins.

• The ketchup will last for up to a month in the fridge.

• There are so many recipes you can use ketchup with as well as just a condiment.

What do you use ketchup with? I'd love to hear from you so please let me know in the comments below.

Well, until next time, Happy Cooking 💖

See method in pictures below: