| Type | Per person |
|---|---|
| Energy | 20 kcal |
| Fat | 0 gr |
| of which saturated | 0 gr |
| Carbohydrates | 3 gr |
| of which sugars | 3 gr |
| Fibres | 1 gr |
| Protein | 0 gr |
| Salt | 0 gr |
Homemade tomato ketchup
Side dish
20 - 30 min
With seasonal products
52gr vegetables p.p.
Ingredients
| 1 kg tomatoes |
| 1 onion |
| 1 clove of garlic |
| ½ chilli |
| 1 red pepper |
| 1 tablespoon of mustard seeds |
| 5 peppercorns |
| ½ cinnamon sprig |
| 1 bay leaf |
| 2-3 tablespoons brown soft sugar |
| ± 4 tablespoons vinegar |
Preparation
- Clean the vegetables and cut everything small.
- Bring to the boil with a little water and cook for 15 minutes.
- Puree the vegetables with a hand blender or in a food processor.
- Put the spices in a tea infuser or piece of cotton.
- Bring the tomato mass with the spice pod back to the boil. Allow the sauce to reduce by half.
- Remove the spice sachet.
- Flavour the sauce with the caster sugar and vinegar.
- Leave the tomato ketchup to cool.
Additional information
Store the ketchup in a clean, sealable bottle or jar in the fridge for up to 1 week. If necessary, freeze some and store for up to 1 year
Tip:
Use as a dip for your snack vegetables!
Source: Voedingscentrum
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Nutritional values
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