Tomato ketchup
1 serving
12 minutes
This tomato ketchup is not just a sauce but a true work of culinary art that embodies a wealth of flavors. Its history traces back to culinary experiments when classic ketchup received a spicy interpretation with mustard oil, fresh herbs, and piquant chili. The rich tomato flavor harmonizes perfectly with the aroma of rosemary and thyme, while its slight spiciness makes it a versatile addition to meat dishes, appetizers, and even French fries. Its consistency is velvety and thick, turning each use into a gastronomic delight. This ketchup not only enhances the taste of food but enriches it with new shades, transforming familiar dishes into culinary masterpieces.
1
Heat mustard oil in a pan with a pinch of coarse salt.
- Mustard oil: 1 tablespoon
- Coarse sea salt: pinch
2
Chop the onion coarsely and place it in the pan.
- Spring onion: 2 stems
3
Crush the garlic with a chef's knife.
- Garlic: 2 pieces
4
Also send it to the pan. Set the fire to medium.
- Garlic: 2 pieces
5
Stir after 2 minutes.
6
In 1 minute, pour in the tomato puree.
- Tomato puree: 200 g
7
Add the pepper mix.
- Ground pepper blend: 0.5 teaspoon
8
After 5 minutes, stir and add chili sauce.
- Chili sauce: 2 tablespoons
9
Add rosemary and thyme leaves after 2 minutes.
- Fresh rosemary: 1 g
- Fresh thyme: 1 g
10
After 3 minutes, blend with a blender, add salt if necessary, and transfer to a convenient container.
- Sea salt: to taste
