‘A true taste of Mediterranean tomatoes to bring a touch of sunshine to British fish and chips. It’s the ultimate sauce to enhance your haddock or perk up your pollock’. Not my words you understand, but those of Jme (Champion of the people) Oliver describing his ‘Real Tomato Ketchup’ which he is flogging on his website for an impressive £3.50 a pop. I can’t promise to perk up your pollock, but if you follow this recipe I guarantee you’ll end up with an extremely tasty sauce for less than half the price of Jme’s.
Incidently, follow this link to Jme’s shop, scroll down and watch one of the dullest videos ever made.
Preparation time: 10 minutes
Cooking time: 2 hours
Skill level: easy
- ripe cherry tomatoes – halved – 500g
- 1 onion – chopped – about 300g
- red wine vinegar – 125ml
- balsamic vinegar – 125ml
- honey – 50ml
- brown sugar – 70g
- fresh ginger – grated – half tbsp
- cayenne pepper – half tbsp
- paprika – half tbsp
- dijon mustard – 1 tbsp
- oil – for cooking
- s & p
Heat the oil in a heavy-bottomed saucepan and cook the onions until soft and translucent but not browned.
Add the rest of the ingredients, bring to a boil, cover and simmer very gently for 2 hours.
Liquidise with a hand blender and pass through a sieve.
Bottle and store in the fridge.
Will keep for 2 weeks.
Verdict: A delicious, thick and spicy cross between Tomato Ketchup and Brown Sauce. Very good indeed.
Drink: T and K4e.
Entertainment: Adam and Joe on 6music.