The recipe that I present today has been created by accident, like most of my recipes. I decided this year to plant in my backyard a variety of tomatoes that are not found in supermarkets where I leave. From the description of the store in which I bought the plants, these fleshy tomatoes are supposed to by perfect for making sauce. Great! I said to myself, I will prepare litres of tomato sauce to be frozen for the winter, and so reduce my consumption of canned peeled tomatoes.
Summer has arrived, flowers have blossomed, tomatoes have grown and ripened… but remained rather small compared to my standard of perfect tomatoes for sauce. I still went for it, chopped onions with love, let my small tomatoes simmer for two hours and… what a disappointment! They were packed with seeds! My sauce contained more seeds than tomato flesh! The smell was delicious, so I tasted a spoonful hoping that the texture would not be too unpleasant. Verdict: delicious flavor, but no way to coat pasta with that!
What I did not tell you is that I absolutely needed tomato sauce for that day. I had decided to prepare a vegetarian Mexican hamburger to post on Instagram. Everything was ready: kidney beans were cooked, avocado was perfectly ripe, and peppers were roasted. I needed a tomato sauce to garnish it all, I was hungry and did not want to go to the supermarket to buy a can of peeled tomatoes. To get out of this mess, I sieved my tomato sauce to remove the seeds and give it a nice texture.
What was my surprise in discovering the new texture of my sauce! It was so smooth and creamy it was more like ketchup than a tomato sauce. I was annoyed at first, then I realised that this homemade ketchup would season my kidney beans burger perfectly. I let it reduce a little, adjusted seasoning and voila! The best ketchup I have ever eaten was ready!
Good news on the nutrition side: tomatoes are rich in lycopene, a soluble pigment carotenes family that gives them their red color. It is a powerful antioxidant, a studies of the the World Cancer Research Fund indicate that it has a protective effect against prostate cancer. Regular consumption of foods containing lycopene is also associated with diabetes, cardiovascular disease and osteoporosis risk reduction.
Yield ~500gr ketchup
- 1,5 kg fresh, ripe tomatoes
- 1 oignon
- 5 tbsp apple vinegar
- 3,5 tbsp maple syrup
- 1 tbsp rapeseed oil
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 pinch Cayenne pepper
- 1 clove, ground
- freshly ground pepper
- Finely chop the onion
- Sauté over medium heat in a pan with canola oil
- Coarsely chop the tomatoes
- Add them to the saucepan with the salt
- Simmer over medium heat for 2 hours, stirring from time to time
- Sieve to remove the seeds and skin of tomatoes
- Add the olive oil, vinegar, maple syrup and spices
- Let reduce over medium-high heat until desired texture
- Pour into an airtight container and let cool completely before refrigerating. Ketchup will keep for 1 month
I hope you will like the recipe!
PS: Sorry for recent my lack of regularity in posts, I am currently taking a training course and have trouble managing my time!