Wednesday, 7 September 2011

Roasted Tomato Ketchup

As I've had so many green tomatoes to use lately, I made this ketchup with a mixture of green, red and yellow tomatoes.  It really is delicious, I don't think I'm ever going to buy ketchup again and I will certainly make it every autumn forever more.  I now cannot eat sausages without it and if I can keep some for the barbecue season next year I will be in heaven.  Maybe an autumn barbecue will be in order.


1kg tomatoes (Halved)
200g shallots (peeled and chopped)
4 garlic cloves (peeled and chopped)
Some rosemary
Teaspoon salt
Teaspoon ground black pepper
Teaspoon sugar
50ml rapeseed oil
100ml balsamic vinegar
50ml lemon juice
100g Teaspoon of mustard seeds


1.  Put the halved tomatoes cut side up into a large oven proof dish and sprinkle the chopped shallots, garlic cloves, rosemary, teaspoon salt, teaspoon ground black pepper, tea spoon sugar and the oil over the tomatoes.
2.  Roast for an hour at 180 degrees centigrade.
3.  After an hour take them out of the oven and push the tomatoes through a sieve.
4.  Put the tomato puree into a large pan and add the vinegar, lemon juice and the mustard seeds
5.  Simmer until the ketchup is at your preferred consistancy (I simmer for about 30 minutes)

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