tomato sauce and ketchup

this is the backbone, the foundation, to a number of tomato-based sauces, namely pasta. it’s also a great way to make your own ketchup without all the preservatives and high fructose corn syrup. this recipe is simple in the sense that you do not need exact measurements, which is what we like.

medium tomatoes 8 – 10
olive oil
garlic 1-2 cloves
dry herbs (rosemary, thyme, oregano)
salt

  • preheat oven 350 F (175 C)
  • slice tomatoes in half
  • drizzle oil generously
  • sprinkle garlic, salt, and dry herbs all over tomatoes
  • bake for an hour, or until soft and mushy
  • remove from oven
  • pour contents into a strainer, over a pot
  • using a spoon or ladle, press contents into the pot
  • scrape the bottom of the strainer too, a lot of flavorful goodies there
  • reduce liquid over the stove to concentrate flavor (optional)

to make ketchup

  • reduce liquid down to desired thickness, on medium low heat
  • add brown sugar to desired sweetness
  • add vinegar/lemon juice to desired sourness
  • salt and pepper to taste
ripe tomatoes give more intense flavour

ripe tomatoes give an intense flavor

tomato sauce

sprinkle garlic, salt, and dry herbs all over tomatoes

all the aroma came out after the slow roast

all the aroma came out after the slow roast

mash the tomato through a sieve

mash the tomatoes through a strainer to collect the essence

all the goodness in one pot

all the goodness in one pot

tomato sauce

we added basil to this sauce

commentaries:

jun:

infuse more flavor into the sauce by throwing in basil, bay leaf, red chili flakes, and/or red wine

for the ketchup, white sugar works fine too. i like adding apple cider vinegar for a fruitier flavor

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4 responses to “tomato sauce and ketchup

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