John Myers
Spicy Ketchup
The perfect spicy ketchup recipe with a picture and simple step-by-step instructions.
- 500 g Tomatoes (leftovers that cannot be freshly processed)
- 60 g Powdered sugar
- 5 tbsp Dark balsamic vinegar
- 40 ml Olive oil
- 2 tbsp go. Tomato paste
- 1,5 tsp Garlic granules
- Pepper salt
- Preheat the oven to 220 °. Wash tomatoes. Halve the snack tomatoes, quarter slightly larger. Dust the baking sheet thickly with about half of the icing sugar. Place the tomato halves and quarters with the cut on the powdered sugar. Dust the rest of the icing sugar over all of the powdered sugar and place the tray in the oven. The caramelization time is 30 – 40 minutes. When the sugar begins to brown and the liquid is as good as gone, take the tray out of the oven and drizzle the balsamic vinegar over the tomatoes while they are still warm. Use a scraper to remove the tomatoes and caramel from the tray and place in a taller container. Then put about 2 tablespoons of water on the baking sheet to loosen any residues and pour them into the tomato mixture.
- Now puree everything in the vessel with a hand blender, then rub through a sieve and collect in a bowl. Mix the fine tomato mixture vigorously with oil and tomato paste and season with garlic, pepper and salt. It should taste sweet, sour, and piquant. If it’s not sour enough at the end, you can add 1 – 2 tbsp more balsamic vinegar.
- This ketchup has a very intense taste and can therefore be used in many Mediterranean dishes. You can also mix a few spoons of it – diluted with water and whisked with a corresponding amount of olive oil – into a spicy dressing, which is ideal with an Italian bread salad. It will keep for several weeks if stored in the refrigerator.
- 4 …. the somewhat forgotten tomatoes have been used and no sauce has been made from them ….. ;-)))
- The number of people mentioned above relates to a portion of approx. 270 g of ready-made ketchup.
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