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Tomato ketchup with cinnamon and star anise

updated

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Ingredients for 1 servings:

  • 650 g tomatoes from a can or fresh tomatoes
  • 3 garlic cloves
  • 50 g cane sugar
  • 1 chili pepper(s), dried
  • 150 g onion(s), red
  • 5 grains of allspice
  • 2 star anise
  • 1 cinnamon stick(s)
  • 2 tsp cornstarch
  • 100 ml fruit vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Puree the tomatoes, onions, and garlic. Place the spices in a spice bag and simmer with the tomato mixture for about 35 minutes. Remove the bag. Add the sugar and vinegar and boil for 10 minutes. Mix the cornstarch with a little water, add it, and boil briefly. Pour into hot, boiled bottles and seal immediately. For curry ketchup, simply add a little mustard, curry powder, and orange flavoring. The ketchup will then keep for about 6 months.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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