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Categories:
onion celery fresh ginger garlic chili pepper red pepper olive oil fresh tomatoes red wine vinegar salt brown sugar
Viewed: 32 - Published at: 6 years agoIngredients
- 1 large onion, peeled and chopped
- 1 stalk celery, roughly chopped
- 1 2-inch piece fresh ginger, peeled and chopped
- 3 cloves garlic
- 1 chili pepper, deseeded and finely chopped
- 1 roasted red pepper
- olive oil
- 2 pounds fresh tomatoes, chopped
- 3/4 cup red wine vinegar
- Fine sea salt and freshly ground black pepper
- 1/3 cup brown sugar, more or less to taste
Method
- Place all of the vegetables but not the tomatoes and the ginger, garlic, and chili in a saucepan with a good pour of olive oil, and cook over low heat for 15 minutes.
- Season with salt and pepper.
- Add all of the tomatoes and a cup of water.
- Bring to a boil and simmer until the sauce is reduced by about half.
- Remove from heat and puree the sauce in a blender or food processor.
- Or keep in the pot and use an immersion blender.
- You haven't gone through the annoying bits of peeling and seeding the tomatoes, so now you'll have to double-strain the sauce through a sieve to get out any seeds and skins.
- Place the strained sauce into a pan and add the sugar and vinegar.
- Stir well and then simmer until the the sauce takes on the thickness of ketchup.
- What you have now is ketchup.
