Vegan balsamic ketchup

Ingredients for 1 servings:

• 500 ml tomatoes, pureed
• 1 onion(s), red
• 1 onion(s), white
• 1 garlic clove(s)
• 5 tbsp maple syrup
• 4 tbsp red wine vinegar
• 2 tbsp tomato paste
• ½ tsp mustard, whole grain
• 1 tsp salt
• ½ tsp nutmeg, freshly grated
• ¼ tsp allspice powder
• Sugar
• vegetable oil

Instructions

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

Great as a dip for grilled food, pizza rolls & co.

Dice the onions and sauté in vegetable oil in a large pan. Dice the garlic and add to the onions as soon as they start to become translucent. Sauté briefly. Stir in a pinch of sugar, let it caramelize briefly, and then add the tomato paste. Fry the tomato paste for 1 minute to lose its acidity and develop roasted aromas. Stir in the salt, nutmeg, and allspice. Add the maple syrup, vinegar, and mustard, and let the liquid simmer gently. Finally, stir in the passata, bring everything to a boil, and then simmer over low heat for about 50 minutes, until the ketchup has reached the desired consistency. Finally, puree and pour into jars or a bottle.