Ketchup is a condiment made of tomatoes, vinegar, sugar, salt, chilli, cloves and cinnamon. Onions, celery and other spices are frequently added.
Originally, English sailors reportedly brought back from the East at the end of the 17th century a spicy sauce called ke-tsiap, brine sauce used in seasoning. Not appreciating the strong taste of the recipe, mushrooms and shallots would have been added to the recipe, then tomato around 1800. In 1876, Henry John Heinz included sugar to sweeten the taste of the sauce and improve its shelf life. The ke-tsiap Indonesian would thus have become the tomato ketchup Western.
|Level of difficulty : easy|
|Prep time : 10 min|
|Rest time : 1 h|
|Cook time : 1 h|
|Total time : 2 h 10 min|
|Yield : 6 servings|
|2 cups tomato puree|
|2.5 tbsp extra virgin olive oil|
|1/4 cup sugar|
|3 tbsp vinegar|
|2 tbsp corn starch|
|1 tsp sweet paprika|
|1 pinch of salt|
- Cut the onion and heat over low heat with oil in a heavy-based saucepan.
- In a bowl, dissolve the sugar with the vinegar, then add the cornflower while stirring.
- Add the tomato purée to the pan and allow to taste briefly.
- Then add paprika, cinnamon, nutmeg and ginger. Stir well.
- Add the vinegar mixture and mix.
- Reduce the heat to a minimum and put a lid leaving a small opening.
- Cook about 1 h while stirring occasionally.
- Once the sauce is creamy and fluid, turn off the heat and cool completely off the heat.
- Put in a jar and let rest in the refrigerator during 1h.
- Use or store in the refrigerator for up to 1 week.