Slow Roasted Tomato Ketchup
It’s grilling season and when planning what to grill for your next gathering, it’s fun to also think about special condiments for your table. In keeping with last week’s post about summer fresh tomatoes, I thought it would be fun to share Anisa Sabet’s Slow Roasted Tomato Ketchup recipe.
Anisa Sabet is one of my favorite bloggers and instagram accounts to follow. She is a photographer and stylist and her photos and settings are just gorgeous. She also creates recipes, which are amazing. I have made my own tomato jam in the past and nothing beats homemade ketchup, which can be used at your next cookout or as a special sauce paired with cheeses on bruschetta.
Recipe for Slow Roasted Tomato Ketchup by Anisa Sabet.
Ingredients (makes 500ml):
- 1kg ripe tomatoes (anything goes), halved
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 2-3 tablespoons tomato paste
- 4 garlic cloves, roughly chopped
- Sea salt & pepper
- Handful fresh basil leaves, torn
- 1 cup vermouth or white wine
- Dash Worcestershire
- To season: sea salt, pepper, bit more brown sugar
1. Preheat oven to 160°C. Toss tomatoes in olive oil, with the sugar, tomato paste, garlic, sea salt, pepper & basil, then spread over prepared baking tray. Bake for approximately 90 minutes until slightly charred.
2. Pour roasted tomatoes into saucepan with wine / vermouth and cook until reduced (about an hour). Add the Worcestershire, and more sea salt, pepper & brown sugar to taste. Pour into a sterilized jar.
All photos by Anisa Sabet.
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That’s a great variation on my roasted tomato recipe…and another interesting use!
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