Homemade ketchup
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 500 g ripe tomatoes (or chopped tomatoes)
- 100 g ginger
- 1 long red pepper
- 1 c. à soupe allspice
- ½ c. à soupe Cayenne pepper (more or less, to taste)
- 10 cl balsamic vinegar
- 60 80g of cane sugar
- 100 g of tomato purée
- 15 cl Haute-Provence olive oil PDO
- Salt, pepper
Tip
Choose PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple.Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Nîmes, a French olive oil of the Picholine variety, Petit Ribier, Aglandau, Salonenque…
Instructions
- Wash and roughly chop the tomatoes and the pepper.
- Peel the ginger and cut it into pieces.
Place the PDO Haute-Provence olive oil, the tomatoes, the pepper, the ginger and the tomato purée in a saucepan. Cook over a low heat for 30 to 40 minutes.
Add the sugar, vinegar, all-spice and cayenne pepper, and cook over a low heat for 15 minutes.
- Season with salt and pepper, then blend until smooth.
- It’s ready!
- Pour into a glass jar and keep in the fridge for 1 to 2 weeks (cover with a little olive oil to keep it fresh for longer).
Tip
Choose PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple.Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Nîmes, a French olive oil of the Picholine variety, Petit Ribier, Aglandau, Salonenque…
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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