Roasted Tomato Ketchup

Ingredients:
several varieties of heirlooms

several varieties of heirlooms

  • 10 medium tomatoes
  • Coconut oil
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • Pinch chili flakes
  • 3 star anise
  • 3 bay leaves
  • 1 tsp ground corriander
  • 1 oz balsamic vinegar
  • Apple cider vinegar, to taste
  • salt and pepper
Directions:

1 Preheat the oven to 375F. Wash the tomatoes then cut them in half and place on a lined baking sheet. Lightly drizzle with coconut oil and a pinch of salt. Place in the oven and roast for 30 minutes or so, until the tomatoes are caramelised and fragrant.

2 While the tomatoes are cooking, heat some oil in a large pan and add the onions, a pinch of salt, black pepper, garlic, chili flakes, star anise, bay leaves, and coriander. Cook until the onions soften slightly – about 5 minutes. When the bottom of the pan gets dry, pour in the balsamic vinegar to deglaze the pan.

3 Once cool, remove the star anise and bay leaves and set aside for later. Place the tomatoes and cooked onions in a food processor and blend to form a puree. Using the back of a wooden spoon or spatula, press the puree through a mesh sieve back into the pan. (You can save the fibrous leftovers for a tomato-based soup or stew.)

4 Return the star anise and bay leaves to the pan, bring to a boil, reduce to a simmer, and cook until thickened (5-10 minutes). Season to taste. If it is not tangy enough, add 2-3 tsp of apple cider vinegar.

5 Once the ketchup has slightly cooled, pour into a clean glass container and store in the fridge for a week. It also freezes well.

Recipe supplied by Sarah Britton, mynewroots.org; Recipe retrieved from The Guardian