Friday, February 4, 2011

Tomato Ketchup

Pick your cherry tomatoes and halve them.
place on a baking tray sprayed with olive oil and crack fresh pepper and a little salt over them.
Scatter thyme leaves and spray more olive oil.
Bake in a 180-200 degree C oven for approx 20-30 minutes. 
Then place in a saucepan and reduce further over low heat.
Once almost reduced to a ketchup consistency sieve the seeds and skins and return sauce to heat.
NB: Keep skins and seeds to add bulk to pesto or relish.
Reduce to the consistency you want your Ketchup then add flavourings.
Add worchestershire sauce by the teaspoon depending on your taste and how many tomatoes you have.
Add a little brown sugar.
Add a touch of apple cider vinegar.
Add more pepper or a little cayenne if you want it spicy.
Pour into jars and bring to the boil in a saucepan then let cool to preserve.

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