D is a traditional ketchup eater, meaning that in his mind it's for dipping your chips in and squeezing on a burger. My use of tomato based condiments is a bit different. It would never occur to me to put ketchup on my chips (because mayonnaise is surely the only choice?) but there are three things that are just wrong without it: Scrambled eggs, cheese on toast, and shepherds pie! Strange choices maybe, but I honestly feel like a shepherds pie is wasted without a large dollop of it.
So, I set about making a ketchup that would satisfy the need for a tomato based sauce and was also super quick to make, low in sugar (which traditional ketchup is most definitely not) and cheap.
This could definitely be made with fresh tomatoes, but unless you have a huge glut of them in the summer I feel like it would be a bit of a waste to make them into ketchup when they're so amazing fresh. Plus, this sauce gets used up really quickly in our house so there would be no chance of there being any left by the winter if we treated it as proper preserve, so by using passata rather than fresh tomatoes it can be made all year round.
These quantities make a ketchup we like, but feel free to alter the amounts to suit your own taste. The smoked paprika gives it a slightly barbecued flavour, but you could swap it for normal paprika if you like. You'll need:
500ml of passata
4 teaspoons of maple syrup
4 teaspoons of apple cider vinegar
2 teaspoons of worcestershire
2 teaspoons of smoked paprika
2 teaspoons of salt
Put all the ingredients into a small saucepan and simmer (very gently or it will spit all over the kitchen!) for about 15-20 minutes until it's reduced and nice and thick. Give it a taste and adjust the seasoning if you think it needs it, but remember the taste will be slightly more subtle when it's cold.
No comments