Homemade ketchup with olive oil
Ingredients
For
4
personnes
- 500 g of very ripe tomatoes
- ½ onion
- ¼ red pepper
- 1 clove of garlic
- 1 teaspoon of cider vinegar
- 1.5 tablespoons of brown sugar
- 2 tbsp mild-flavoured olive oil
- ¼ teaspoon of four-spice mix
- ½ clove
- 1 pinch of ground ginger
Tip
Have a look at our recipes for oven-baked chips or courgette and Parmesan blinis to enjoy this homemade ketchup! You could use the leftover pepper to make, for example, a tartine with ricotta, green olives and candied peppers!
Instructions
- Remove the stalks from the tomatoes and chop them into pieces.
- Wash the pepper, remove the white parts from the inside and place it on the oven rack. Roast it over a high heat until the skin is slightly charred. Leave to cool, then remove the skin and dice it into small cubes.
- Peel and chop the onion and garlic, and crush the half clove.
- In a frying pan, fry the onions, garlic, tomato, pepper and spices in 2 tablespoons of olive oil. Stir regularly. When the mixture has thickened, blend it all together to make a purée.
- In a saucepan, reduce the coulis, add the vinegar and sugar, stir and cook, covered, for 30 minutes. Blend the sauce again, then strain through a fine sieve.
- It will keep for 1 week in the fridge in an airtight container.
Tip
Have a look at our recipes for oven-baked chips or courgette and Parmesan blinis to enjoy this homemade ketchup! You could use the leftover pepper to make, for example, a tartine with ricotta, green olives and candied peppers!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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