Prep 30 mins
Cook 40 mins
From "Jamie at Home" episode JH0111 "Pickles and Preserves"
- 1 tablespoon olive oil
- 4 onions, roughly chopped
- 1 teaspoon kosher salt
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 4 cloves
- 4 inches piece fresh gingerroot, chopped
- 4 garlic cloves, chopped
- 1 red chili pepper, chopped
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon kosher salt
- 2 1⁄4 lbs ripe tomatoes
- 2 ounces fresh basil (by weight)
- 4 1⁄4 cups tomato puree
- 1 cup red wine vinegar
- 1 cup dark brown sugar
- Heat oil in large non-stick skillet. Add onions and salt. Sweat onions for 15 minutes until soft, translucent and sweet.
- Combine fennel seed, coriander seed and cloves in a mortar, spice grinder or flavor shaker. Grind well. Add to onions with ginger, garlic and chile pepper. Add black pepper and salt.
- Quarter tomatoes and add to pan. Tear basil leaves off of stems and reserve. Chop stems coarsely and add to pan. Add tomato puree, vinegar and brown sugar. Bring to a boil, reduce to medium, and simmer 30-40 minutes.
- Roughly chop basil leaves. Turn off heat and add basil; stir well.
- Transfer to blender and puree smooth. Work in batches, filling the blender jar no more than half way. Pour into a fine sieve and push through.
- Sterilize some ketchup bottles and a funnel, either in boiling water, or dry in a roasting pan in a hot oven. Stir ketchup well and transfer to bottles. Fill bottles completely before sealing. Allow to cool completely, then store in a cool dark place for up to 6 months. Refrigerate after opening.
This makes a lot of though most people who tried it thought it was pasta sauce of some sort - hardly resembles ketchup.
Big disappointment, overly complex for the bland result.
OMG this is the best Tomato Sauce/Ketchup I've ever tried!