Tomato ketchup

Tomato ketchup

By
From
Fish Kitchen
Makes
400 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
olive oil, for cooking
2 red onions, peeled and chopped
6 garlic cloves, peeled and sliced
20 black peppercorns
2.5kg ripe tomatoes, roughly chopped
100g caster sugar
4 teaspoons thyme, chopped
1 cinnamon stick
4 bay leaves
300ml red wine vinegar
cornish sea salt
freshly ground black pepper

Method

  1. Heat a large saucepan over a medium heat and add a drizzle of olive oil. When hot, add the onions and garlic and cook for 2 minutes until the onions start to turn translucent.
  2. Meanwhile, tie the peppercorns in a piece of muslin. Add the tomatoes, sugar, thyme, cinnamon, bay leaves and peppercorn bundle to the pan and cook for 15 minutes until the tomatoes have broken down. Continue to cook until the tomato liquid has reduced right down, almost to nothing.
  3. Now add the wine vinegar and let bubble for 5 minutes. Remove the cinnamon, bay leaves and peppercorn bundle.
  4. Tip the contents of the pan into a blender or food processor and blend until smooth, then pass though a sieve into a bowl. Taste for seasoning, adding salt and pepper as required.
  5. Transfer the ketchup to a clean container and allow to cool, then seal. It will keep in the fridge for up to a week; alternatively you can freeze it for up to a month.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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