Tomato Paste Ketchup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 160 ml tomato paste, double concentrated
- 100 g suar
- 30 ml vinegar (wine vinegar)
- 15 g cornstarch (potato flour)
- Spice (s) your choice, e.g., marjoram, thyme, rosemary, bay leaf, cinnamon, pepper,
- Nutmeg, lovage, celery are all dried and finely ground
- Salt to taste (the tomato paste usually already contains salt)
- 160 ml water
Print Recipe
Pin Recipe Instructions
- Mix all ingredients together (dissolve the cornstarch in a little water). Season to taste, bring to the boil and cook for 5 minutes. Stir it, it sets easily. Pour into a bottle while it is still hot.
- The ketchup can also be perfumed with “crema di balsamico”.
- You can also use fresh spices, but you have to reduce the amount of water or increase the amount of cornstarch. If you don`t chop them too finely, they give the ketchup a rustic look.
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