ketchup

Ingredients for 1 servings:

• 1 onion(s)
• 50 g brown sugar
• 30 g tomato paste
• 600 g tomatoes, chopped, from the can
• 150 ml vegetable stock
• 50 ml pineapple juice
• 1 tbsp curry powder, mild
• 1 chili flakes
• 1 tsp apple cider vinegar
• 50 ml rapeseed oil
• 10 g salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel the onion and dice finely. Caramelize the brown sugar in a saucepan over low heat until light. Stir in the diced onion and sauté briefly. Add the tomato paste and fry briefly. Add the chopped tomatoes, stock, and pineapple juice and simmer for about 30 minutes, just below boiling point. Add the curry powder, a pinch of chili flakes, and vinegar to the tomatoes. Purée everything with an immersion blender, adding the oil as you go. Season the ketchup with salt. It will keep in the refrigerator for several days.