Home made tomato ketchup
Sauces don’t have to come from the supermarket shelf: Why not dip your chips in home-made tomato ketchup?
- 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.
1 tin (ca. 400 g)