Welcome to guilt-free ketchup. This version is less sweet than Heinz’s and slightly thinner, depending how much you reduce it. It is more rounded and the taste of the spices comes through more clearly. Crucially, you will have made it yourself. The tomatoes you use do make a difference. Make sure that they are ripe and sweet. Your average supermarket tomatoes are too watery. Cherry tomatoes are expensive, but they do make for fantastic ketchup. Otherwise, try to get hold of a job-lot of non-forced tomatoes from your local market at the end of the season – early autumn.
Recipe Authors: Nick Sandler & Johnny Acton
Photography by Peter Cassidy
Reproduced courtesy of Kyle Cathie (publishing) Ltd.
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