A super easy recipe for delicious homemade slow roasted tomato ketchup!

Recipe for Slow Roasted Tomato Ketchup by Anisa Sabet. 

Ingredients (makes 500ml):

• 1kg ripe tomatoes (anything goes), halved
• 2 tablespoons olive oil
• 2 teaspoons brown sugar
• 2-3 tablespoons tomato paste
• 4 garlic cloves, roughly chopped
• Sea salt & pepper
• Handful fresh basil leaves, torn
• 1 cup vermouth or white wine
• Dash Worcestershire
• To season: sea salt, pepper, bit more brown sugar

Method:

1. Preheat oven to 160°C. Toss tomatoes in olive oil, with the sugar, tomato paste, garlic, sea salt, pepper & basil, then spread over prepared baking tray. Bake for approx 90 minutes until slightly charred.

2. Pour roasted tomatoes into saucepan with wine / vermouth and cook until reduced (about an hour).  Add the Worcestershire, and more sea salt, pepper & brown sugar to taste. Pour into a sterilised jar.

Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.

Bon appétit bitches!

For another similar recipe, try my Homemade: Spicy Tomato Chutney.

Anisa Sabet xx