Lynda Kovach from Tamworth said:
Planned shopping is key to reducing food waste - helped by the variety of recipes you can find on the internet... More
Kid’s Tomato Ketchup
The children will love this homemade ketchup on their burgers, sausages and fish fingers. Store in an airtight jar in the fridge and use to accompany, sausages, steaks, burgers and chips. It’s a good idea to make this in bulk and freeze.
Ingredients show imperial units
- 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.
- 1 red onion, finely chopped
- 1 red pepper, cored and finely chopped
- 1 tablespoon tomato puree
Tomato puree
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 tablespoon soft brown sugar
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.
- 500g over ripe tomatoes, finely chopped
- 1×400g can 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.
- 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 Worcestershire sauce
Instructions
- In a frying pan heat the oil and cook the onion and red pepper for about 20 minutes until soft.
- Add the tomato puree and the sugar and cook for 1-2 minutes. Add the ripe tomatoes with the can of chopped tomatoes and 300ml water. Allow to simmer for 20-25 minutes, then season well and add the balsamic vinegar and Worcestershire sauce.
- Allow to cool slightly then put into a blender and process until smooth. If you want a really smooth finish push through a sieve. Allow to cool. It will keep for up to 2 weeks in the fridge.
TOP TIP
To freeze tomatoes, remove their stalks and freeze whole... Read more
Comments on this recipe
I made this the other night. It tastes lovely and to know exactly what has gone into it... no salt, it feels even better!
Thank you!
Comments on this recipe