Home made tomato ketchup
Sauces don’t have to come from the supermarket shelf: Why not dip your chips in home-made tomato ketchup?
Preparation
- Dice the onions and sweat in sunflower oil until translucent. Add the tomatoes, cider vinegar, Hermesetas Granulated and salt to the pan and simmer for around 10 minutes over a medium heat. Add the tomato paste and season to taste with salt and Hermesetas Granulated.
- Purée the tomato ketchup with a hand blender, press through a sieve and pour into a bottle using a funnel (you will have around 250 ml ketchup).
Tip: It is easy to vary the basic recipe by adding further spices:
For curry ketchup, add half an apple and 1 tsp of curry powder.
For barbecue ketchup, add a little smoked salt, 1/2 tsp of paprika and a little chilli.
Nutritional values per serving
145
kj
31
kcal
1
protein g
3.5
carbohydrates g
2
fat g
Ingredients for 6 servings
| 1 tin (ca. 400 g) | Tomatoes, chopped |
| 1 | Onion |
| 1 tbsp | Sunflower oil |
| 2 tbsp | Cider vinegar |
| 1 tbsp | Tomato purée |
| 2-3 tsp | Hermesetas Granulated |
| 1/2 tsp | Salt |
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