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Homemade ketchup with San Marzano tomatoes

Tomeco

Tomeco

aperitif

160

minus

Recipe for

person

persons

160
minutes
1 kg San Marzano tomatoes
1 small red onion
2 shallots
3 garlic cloves
Olive oil
5 cm piece of fresh ginger
Dried basil
Dried oregano
Smoked paprika
A handful of fresh basil
Coriander seeds
3 cloves
200 ml red wine vinegar
Soft brown sugar

Roadmap

  • Finely chop the tomatoes, onion, shallots and garlic.
  • Heat 1 tbsp olive oil in a large pan with a lid.
  • Add the finely chopped vegetables.
  • Simmer for 15 minutes.
  • Grate the piece of ginger and mix into the stewed vegetables.
  • Pour 200 ml of red wine vinegar with the vegetables.
  • Now also add 70 g soft brown sugar and the spices: 1 tsp dried basil, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp coriander seeds and 3 cloves
  • Continue to reduce for two to three hours until the sauce has thickened.
  • Mix a handful of fresh basil into the vegetables.
  • Let cool and blend in a blender until smooth.
  • To get a nice, even and shiny ketchup, it is important to strain the sauce three times (this makes all the difference!).
  • Using a funnel, pour the ketchup into sterilized bottles or jars.
  • Fill them as full as possible and tighten the lid immediately.
  • You can store the ketchup for up to 3 months in the refrigerator or even freeze it.

Ingredients

for

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 kg San Marzano tomatoes

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 small red onion

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 shallots

Coöperatie Hoogstraten - Vector logo Hoogstraten

3 garlic cloves

Coöperatie Hoogstraten - Vector logo Hoogstraten

Olive oil

Coöperatie Hoogstraten - Vector logo Hoogstraten

5 cm piece of fresh ginger

Coöperatie Hoogstraten - Vector logo Hoogstraten

Dried basil

Coöperatie Hoogstraten - Vector logo Hoogstraten

Dried oregano

Coöperatie Hoogstraten - Vector logo Hoogstraten

Smoked paprika

Coöperatie Hoogstraten - Vector logo Hoogstraten

A handful of fresh basil

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coriander seeds

Coöperatie Hoogstraten - Vector logo Hoogstraten

3 cloves

Coöperatie Hoogstraten - Vector logo Hoogstraten

200 ml red wine vinegar

Coöperatie Hoogstraten - Vector logo Hoogstraten

Soft brown sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

160

minus

  • Finely chop the tomatoes, onion, shallots and garlic.
  • Heat 1 tbsp olive oil in a large pan with a lid.
  • Add the finely chopped vegetables.
  • Simmer for 15 minutes.
  • Grate the piece of ginger and mix into the stewed vegetables.
  • Pour 200 ml of red wine vinegar with the vegetables.
  • Now also add 70 g soft brown sugar and the spices: 1 tsp dried basil, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp coriander seeds and 3 cloves
  • Continue to reduce for two to three hours until the sauce has thickened.
  • Mix a handful of fresh basil into the vegetables.
  • Let cool and blend in a blender until smooth.
  • To get a nice, even and shiny ketchup, it is important to strain the sauce three times (this makes all the difference!).
  • Using a funnel, pour the ketchup into sterilized bottles or jars.
  • Fill them as full as possible and tighten the lid immediately.
  • You can store the ketchup for up to 3 months in the refrigerator or even freeze it.

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  • Finely chop the tomatoes, onion, shallots and garlic.
  • Heat 1 tbsp olive oil in a large pan with a lid.
  • Add the finely chopped vegetables.
  • Simmer for 15 minutes.
  • Grate the piece of ginger and mix into the stewed vegetables.
  • Pour 200 ml of red wine vinegar with the vegetables.
  • Now also add 70 g soft brown sugar and the spices: 1 tsp dried basil, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp coriander seeds and 3 cloves
  • Continue to reduce for two to three hours until the sauce has thickened.
  • Mix a handful of fresh basil into the vegetables.
  • Let cool and blend in a blender until smooth.
  • To get a nice, even and shiny ketchup, it is important to strain the sauce three times (this makes all the difference!).
  • Using a funnel, pour the ketchup into sterilized bottles or jars.
  • Fill them as full as possible and tighten the lid immediately.
  • You can store the ketchup for up to 3 months in the refrigerator or even freeze it.

Recipe for

person

persons

160
minutes
1 kg San Marzano tomatoes
1 small red onion
2 shallots
3 garlic cloves
Olive oil
5 cm piece of fresh ginger
Dried basil
Dried oregano
Smoked paprika
A handful of fresh basil
Coriander seeds
3 cloves
200 ml red wine vinegar
Soft brown sugar

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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