Kid’s Tomato Ketchup

Ingredients

• 1 tablespoon Worcestershire sauce

  Worcestershire sauce

  For stews, bolognese sauce and shepherd’s pie, over grilled cheese or on top of baked beans on toast

  Lea and Perrins was invented in Worcester in 1835 by John Lea and William Perrin. Both chemists, they put together a recipe that tasted disgusting and then left it in their cellar for two years. When they tasted it again, it had matured like a fine wine! Their recipe is still a secret to this day.

• 1 tablespoon soft brown Sugar and Syrups

  Sugar and Syrups

  Try having in stock caster sugar, muscavado, honey and golden syrup

  • Once opened ensure they are tightly resealed with quick clips or bag clips.
  • If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state.
• 2 tablespoons Olive oil

  Olive oil

  Usually the darker green the oil, the richer the flavour.

  • Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
  • Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
• 2 teaspoons Balsamic vinegar

  Balsamic vinegar

  Perfect for salad dressings and italian dishes

  • A teaspoon or two of balsamic vinegar can wake up the flavour in a bland soup, stew or sauce.
  • A sprinkle of balsamic vinegar on fresh sliced strawberries or raspberries with a bit of sugar really brings out the flavour of the fruit.
  • Heat sweetens balsamic vinegar and boils out acidity. If you want to mellow the flavour, heat it.
• 1 tablespoon Tomato paste

  Tomato paste

  Concentrate made from paste type tomatoes that have high pectin content.

  When they’re cooked down, they’re put through a strainer to remove skins and seeds, and reduced further until almost all of the moisture has evaporated. Usually a recipe will call for a tablespoon or two, just enough to enrich a beef stew, for instance, or to deepen the flavour of a sauce made with fresh tomatoes.

• 1 x 400g Canned chopped tomatoes

  Canned chopped tomatoes

  Great for instant pizza sauce, pasta, curry sauces.

  • The tomatoes will keep for up to a week, but don’t store them in the opened tin because the metal will start to rust and spoil the food. Instead, tip the tomatoes into a plastic container, cover with a lid, or clingfilm and store in the fridge.
  • Alternatively, put the tomatoes in a freezer-proof container and freeze for up to 12 months.