Sometimes Always you just need some ketchup. Whether food goes with that ketchup or not doesn’t really matter, although it’s nice to have something to shovel it into your mouth with.
But you don’t want that bottled crap. Even that organic bottled crap. It either doesn’t really taste like real ketchup at all, or it tastes a little too much like real ketchup – I’m eyeing that bottle of Annies Organics suspiciously.
So you go to make you’re on ketchup and you find out what an ordeal it actually is. Who wants to work that hard for some salty, sweet, tomatoey sauce?
(If you not catching the drift by now – I’m pretty lazy when it comes to things that don’t absolutely-need-to-get-done-or-life-will-turn-to-shit).
And ketchup isn’t really necessary to survival. But do we really want to live without it?
Now you don’t have to! You’re welcome.
Simple ketchup. About 10 minutes hands on time. No seeding and peeling grunt work here! (I would rather smash my head against a brick wall.) The baking the tomatoes does a lot of the work of getting rid of the extra liquid to make a thick sauce.
And it’s pretty bloody healthy too! Something you can definitely eat while healing (I went a little easier on the sugar and didn’t add the salt).
- Preheat the oven to 200°C/390°F.
- Roughly chop the tomatoes and spread out on a glass or ceramic baking tray (if using fresh garlic, put it underneath the tomatoes).
- Bake for 1 hour.
- Remove from the oven and let them cool for 5 or so minutes.
- Add to a blender with the remaining
- ingredients and blend until smooth.
- Transfer to a saucepan and heat for 10 minutes.
- Lastly, run the ketchup through a metal strainer with a bowl underneath, pushing it through with a spatula. This removes any seed particles and creates a smoother texture.