A burger or a plate of chips are great, especially if served with mayonnaise and ketchup 😉 . We‘ve already presented the first sauce a few days ago, today we’ll continue, so you can prepare at home an excellent “tomato ketchup“.
The ketchup has very ancient origin in Orient, but of course the original version did not include the tomato. In the seventeenth century British explorers discovered in Malaysia the sauce kĕchap, a pickled fish sauce, and Europe were born soon many variations of it with different ingredients, like mushrooms, oysters and nuts… Only later, at the beginning 1800, in the United States the first recipe of “Tomato ketchup” was born. These early versions included tomatoes and a mixture of spices (mace, all spice, cloves, ginger, cinnamon and pepper); however, completely lacked the vinegar and sugar present in the Ketchup best known today. It’s very interesting to note that, despite the current recipe of “Tomato Ketchup” is very different from the original kĕchap, his name never changed.
The recipe of ketchup that we propose today is in part a return to its origin, because, to enhance the flavor of the tomato and spices, we have eliminated vinegar and reduced sugar. The preparation of the sauce is very fast, because it starts from the tomato puree; It is very important to choose a good quality one… or, even better, if you have time, prepare it at home 😉 !
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- 700 g of tomato sauce
- 4 tablespoons of olive oil
- 1 tablespoon of potato starch
- 1 garlic's clove
- 1 onion
- 1 carrot
- 2 cloves
- 2.5 cm of fresh ginger
- 1 cinnamon stick
- 1 bay leaf
- 2 tablespoons of brown sugar
- the tip of a teaspoon of thyme
- some grated nutmeg
- 1 pinch of fresh chili pepper we recommend the morouga scorpio
Finely dice onion, carrot and ginger. Fry all together with the clove of garlic until the onion golden.
Add the tomato sauce, sugar and spices, making sure not to break the bay leaf. Bring to a boil and simmer for 15 minutes.
Remove the bay leaf and, using a mixer, blend the sauce.
Now take one small part, add the starch and mix again it. Join it back to the rest of the sauce and pass a last time the mixer, in this way you will avoid the formation of annoying lumps 😉 .
Heat the ketchup on the fire until it almost to a boil, lower the heat and, stirring frequently, cook for 5 minutes. Remove from heat and let cool before serving.