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Executive Chef Bernard Guillas Gourmet Recipes

 

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.

Bon Appetit…Executive Chef Bernard Guillas

The Marine Room, La Jolla