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Apricot and Tomato Ketchup, Sugar-free

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Apricot and Tomato Ketchup, Sugar-free

The perfect apricot and tomato ketchup, sugar-free recipe with a picture and simple step-by-step instructions.

  • 500 g Cherry tomatoes
  • 300 g Apricots
  • 0,5 tsp Sea-Salt
  • 1 Msp Cinnamon
  • 1 Msp Curry powder
  1. Halve tomatoes, halve apricots and core. Spread both on a baking sheet lined with baking paper and sprinkle with the spices. Bake in the preheated oven on the middle rack at 200 degrees top / bottom heat for about 20 – 25 minutes. Most of the liquid should have evaporated, but neither should be brown yet.
  2. Take out and remove the pods as far as possible and easy to peel off. Puree in the food processor. Keeps cool in the refrigerator for a few days. Alternatively, freeze. I use the sauce among other things. also for marinating or coating pizza bases etc … On the picture you can see z. B. a tomato pizza with lavender.
Dinner
European
apricot and tomato ketchup, sugar-free

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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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