Strawberry-tomato ketchup

Ingredients for 1 servings:

• 500 g strawberries
• 100 g sugar
• 350 g vine tomatoes
• 1 pack of gelling powder 3:1, 25 g each
• 2 onions
• 1 garlic clove(s)
• 30 g fresh ginger root
• 1 red chili pepper(s)
• 2 tbsp oil
• 50 g tomato paste
• 50 ml white wine vinegar
• Salt

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

Hull and quarter the strawberries, mix with the sugar, and let stand for 1 hour. Finely grate the tomatoes using a square grater and pass through a fine sieve. Stir the tomato pulp and gelling powder into the strawberries. Finely dice the onions and garlic. Finely chop the ginger and chili pepper. Heat the oil in a saucepan and sauté the onions, garlic, ginger, and chili until translucent. Add the tomato paste and sauté briefly. Add the strawberry mixture and vinegar, bring to a boil, and simmer for 3 minutes, stirring constantly. Purée the mixture with a hand blender and season generously with salt. Pour the hot ketchup into sterile bottles or twist-off jars. Seal tightly and let cool upside down for 10 minutes. Turn over and let cool completely. Tip: Instead of chili, sauté 1-2 teaspoons of hot curry powder and then use the ketchup as a currywurst sauce, for example. Approx. 27 kcal per tablespoon