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Ginger Tomato Ketchup
Make Your Own From Scratch!
Yields 3 cups
1/4 cup extra virgin olive oil
2 cups thinly sliced red onion
1/4 cup smashed garlic cloves
1 tablespoon anise seeds
4 pounds heirloom tomatoes (such as Brandywine) cored, cut into wedges
1/2 cup finely julienned ginger root
1/2 cup aged sherry vinegar
3/4 cup brown sugar
3 tablespoons chopped thyme leaves
2 Tbsp. sambal chili sauce
to taste sea salt and freshly ground black pepper
Heat olive oil in cast-iron skillet over medium heat. Add red onion, garlic and anise seeds Cook until translucent. Cook 5 minutes stirring often. Add remaining ingredients. Season to taste with sea salt and freshly ground black pepper. Delicately fold together with wooden spatula. Bring to boil. Reduce to simmer. Cook 2 hours, uncovered until jam like consistency – nice and thick. Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill overnight. Transfer to squeeze bottles.
