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.
- 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
- 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.
- 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.
- 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.
- 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.