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Tomato 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 adventures allows our senses to find that hidden flavour.

Tomato Umami Ketchup
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    Tomato Umami Ketchup
    (Makes approx. 2 cups or serves 4)
  • 2 tbsp (30 ml) Olive Oil
  • 1 Onion- diced
  • 2 Garlic Cloves- minced
  • 2 tbsp (30 ml) Tomato Paste
  • ½ cup (125 ml) Brown Sugar
  • ¼ cup (60 ml) Cider Vinegar
  • 2 lb. (1 kg) Ontario Greenhouse Roma Tomatoes- roasted
  • 1 tbsp (15 ml) Soya Sauce
  • 1 tsp (5 ml) Kosher Salt
  • ½ tsp (2.5 ml) Mustard Powder
  • 1 cup (250 ml) Tamarind Paste
  • 2 tbsp (30 ml) Fish Sauce
  • 2 Thai Chilies
  • 2 tbsp (30 ml) Worcestershire sauce


    Tomato Umami Ketchup
  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.
  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.
  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.
  4. Store in an air tight container and refrigerate for up to 2 weeks.

This recipe was provided by our featured member, Ontario Greenhouse Vegetable Growers.

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