0.5 kg of tomatoes
0.5 red onion,
0.5 tsp fennel seeds, mortar
0.5 self from stalk celery,
1 clove of garlic
0.5 tbsp fresh ginger
0.5 dl of powdered sugar or brown sugar
0.5 chili fruit
0.5 teaspoon basil
0.5 tsp thyme
0.5 dl red wine vinegar, alt white wine vinegar / vinegar
0.5 teaspoon coriander
1.5 dl water
salt
pepper
canola or olive oil
1 tbsp tomato puree
are optionals and can be excluded or also use fresh
Cut all the vegetables (except the tomatoes) and put them in a heated saucepan with a little oil in. Fry until it get a slight color.
Season with garlic, chilli, ginger, coriander, basil, thyme, sugar, salt and pepper.
Cut and dice the tomatoes a little rough. They don't have to be nicely cut.
Add the tomatoes and water and simmer for about 15-30 minutes.
Mix the sauce with a hand mixer until it becomes a smooth sauce. Strain the sauce 1-2 times to get it really smooth.
Pour back into a saucepan and simmer and get a ketchup texture.
Taste and add more spices to your liking.
Preferably stored in a tight glass jar with a lid in the fridge.
Shelf life about 2 weeks.
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