Balsamic Tomato Ketchup
This home-made ketchup bears little resemblance to the bottled variety, and our Gran Cru Balsamic Vinegar adds character to this highbrow sauce!
Categories: Marinades & Dressings
- 4 good-size onions, very roughly chopped
- 250g celery, very roughly chopped
- 5 tbsp Filippo Berio Pure Olive Oil
- 60ml Filippo Berio Gran Cru Balsamic Vinegar
- 4 garlic cloves, sliced
- 1 tsp ground coriander
- 1 short cinnamon stick
- 1 tsp allspice
- ½ tsp ground black pepper
- 2 tsp celery salt
- 2kg ripe tomatoes, roughly chopped
- 3 tbsp tomato purée
- 200ml white wine vinegar
- 200g golden caster sugar
- Put the onions and celery into a food processor and whizz until finely chopped.
- Heat the Filippo Berio Pure Olive Oil in a very large saucepan and add the onions and celery, cover, then soften over a low heat for 5 mins.
- Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.
- Stir in all remaining ingredients and bring to the boil.
- Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches.
- Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced.
- Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches.
- Make sure to refrigerate the mix at least a day in advance before serving.