Recipes | Tomato Umami Ketchup
Tomato Umami Ketchup
Ketchup is something we’ve all grown up with but this Tomato Umami Ketchup brings what you know as ‘Ketchup’ to a whole new level. Being adventurous allows our senses to find that hidden flavour, and gives you confidence in the kitchen to apply to dozens of recipes!
Ingredients
Servings
- 2 Tbsp. Olive Oil
- 1 Ontario Onion, Diced
- 2 Cloves Garlic, Minced
- 2 Tbsp. Tomato Paste
- 1/2 Cup Brown Sugar
- 1/4 Cup Apple Cider Vinegar
- 2 Lb. (1kg) Ontario Greenhouse Roma Tomatoes, Roasted
- 1 Tbsp. Soya Sauce
- 1 Tsp. Kosher Salt
- 1/2 Tsp. Mustard Powder
- 1 Cup Tamarind Paste
- 2 Tbsp. Fish Sauce
- 2 Thai Chilies
- 2 Tbsp. Worcestershire Sauce
Instructions
Step 1
Heat the olive oil in a medium pot over low heat. Sweat the onions and garlic. Add the tomato paste and begin to caramelize without burning. Turn the heat down if necessary. This is a low and slow process. Once the tomato paste is caramelized add the brown sugar and cook for another 2 minutes.Step 2
At this point all remaining ingredients can be added. Cover the pot and continue to cook over low heat for approximately 30-45min, stirring occasionally. Once the mixture reaches a thick ketchup like consistency, remove from the heat and let cool slightly before blending.Step 3
Once cool, add the ketchup to the blender and puree until smooth. After blending, pour the mixture through a fine strainer and press using a rubber spatula.Step 4
Store in an air tight container and refrigerate for up to 2 weeks.
