Homemade Tomato Ketchup.
Whilst we all have our favourite brand of tomato sauce, and it is absolutely fine to use them, why not take the time to make your own?
Making your own anything, but especially food, is soooo much more satisfying than simply getting it out of a cupboard. Plus, you know exactly what you are eating, and what has gone into your food. This recipe is a great way to use up any leftover tomatoes, or tomatoes that are past their ‘putting in a salad’ best.
RECIPE
Makes: a good portion of sauce
Time to Make: 20 minutes
Difficulty Rating: Easy
INGREDIENTS
3-4 Handfuls Baby Tomatoes
A Good Lug (technical term) Balsamic Vinegar
1 tsp Honey
1-2 Garlic Cloves
Salt to taste
METHOD
Pop the tomatoes whole in a dry pan - no oil, no water no nothing - and toast on a medium heat until the outsides are starting to blister
Add a good lug of balsamic vinegar (~3-4 tbsp), the finely chopped garlic cloves, honey and a pinch of salt.
Bring to a simmer, then using the back of a spatula, squash the tomatoes so that they explode and release their juice
Stir the sauce to combine and keep on simmering to reduce until you’re left with a thick, tasty ketchup! (This should take 5-10 minutes)
Great with burgers, fish, chicken, even as a pizza sauce base!