Making your own ketchup is a good way to make use of the end of tomato season or just a nice way to add a personal touch to the spread at a barbeque. It's one of those things that is cooked over a long enough period of time that you can monitor the flavour and make adjustments until you have it just the way you like it.
You will need:
24 ripe roma tomatoes (or 2 796ml / 28oz cans peeled tomatoes)
1/2 Walla-Walla onion (assuming it's a large one)
3 cloves garlic
175ml / 6fl oz apple cider vinegar
175ml / 6fl oz white sugar
70ml / 2.5fl oz honey
as needed vegetable oil
to taste kosher salt
Method:
- start a pot of water on to boil (unless you are using canned)
- score the bottoms of the tomatoes (cut a small "x")
- blanch the tomatoes a few at a time for 30 seconds each, then transfer to ice water
- when you see the skins starting to peel away naturally, remove from the water and peel them
- over a bowl covered with a strainer, open up the tomatoes and scrape the seeds out, saving the juice
- discard the seeds
- roughly chop the tomatoes
- roughly chop the garlic and onion
- slowly sweat the garlic and onion in a large saute pan until very soft (try not to colour)
- add the tomatoes and briefly saute
- deglaze with the vinegar
- add the sugar and honey
- let the mix stew down and thicken up
- season with salt, add any more vinegar or sugar if you like it more acidic or sweet
- once it has the consistency of a pasta sauce, tranfer to a blender and puree smooth
- let cool, then store in the fridge until use
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