So, you remember this post from a couple of days ago…
Black bean beet burgers!
Well just peeking through in the corner of that photo is a little pot of tomato sauce. Homemade tomato ketchup, with a sweet kick just like regular tomato ketchup but without all the sugar! What provides the sweetness…plums! Helped out with a little agave syrup (you could omit this is you liked), the plums are a perfect complement to the fresh tomatoes. I also added some ground chia seed stirred through right at the end to give a health boost and to act as a thickener. If you don’t have chia I would advise experimenting with some other form of thickener to achieve the right consistency for your sauce.
This will store in the fridge for a good for weeks and is the perfect companion for summer time. I can already picture the burgers on the BBQ now! It’s best to store this sauce for a couple of weeks before consuming as it will allow the flavour to mature…nut feel free to dip in of you can’t wait that long!
This sauce would also work well as a basic pasta sauce or base for my super- speedy GF pizza crust.
Recipe: Tomato ketchup
Makes approx. 500ml
1 large clove garlic
400g ripe vine tomatoes
120g ripe plums
2tbs tomato puree
1tsp molasses- optional (gives a slightly deeper richness)
50g white wine vinegar
1 bay leaf
1 small chilli pepper with seeds removed
Salt to taste (I added approx. ¼ tsp)
3-4 tbs ground chia seed
Roughly chop the garlic and add to a food processor along with the tomatoes and plums, pulse to achieve a coarse even ‘paste’.
I used my Thermomix for the entire cooking process, but for those without, transfer the tomato mixture to a medium pan, add the remaining ingredients (except chia) and simmer for 30 minutes, stirring as required to avoid sticking. Add the ground chia in the last minute.
Remove the cloves and bay leaf (if you can find them) and then transfer the mixture to a blender (or use a stick blender in the pan) and blend until you have a smooth mixture.
Pour into a sterilised bottle or jar and store in the fridge. The flavour matures over a couple of weeks.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.