Where would the British seaside institution of fish and chips be with out a spot of tommy k? Salty sea air, the squawk of the gulls, bundled up in your rain coat, huddling on a cold harbourside bench, watching the boats bob about, munching on chips and tomato sauce... it's life affirming stuff and what childhood memories are made of!
Also I love ketchup my Sunday morning eggs... cereal, yogurt and fruit during the week is quick and tasty, but nothing beats a lazy weekend breakfast topped with sweet and tangy tomato ketchup... (except maybe bacon, obviously).
So one morning as I was still trying to eke out the dreggs of a bottle of Heinz, rooting around with a knife for the secret cache that I was sure would be in there if i poked and shook it hard enough, my hubby suggested that I should maybe, you know, give up and buy some more... or even just make some... Oh lord I love that man and his brilliant suggestions!
The recipe below comes by way of Jamie Oliver... although I kind of disregarded a lot of what he says and did my own thing... leaving out some ingredients, making substitutions, adding in a few bits that needed using and brazenly skipping a bit of the standing-over-the-cooker faff. So you can just go read Jamie's recipe, as i'm sure it's just as nice ;) or you can stick around and read mine... which is tippety top yummy too, but just a bit more rough and ready... either way, get your ketchup on!
A glug of olive oil
600g chopped mixed fresh tomatoes
400g tin of plum tomatoes
A stick of celery
1/2 a small fennel bulb
A small white onion
2 cloves of garlic
1/2 tbs coriander seeds
1/2 tbs mustard seeds
1/2 tbs sumac
A good squidge of sriracha,
A grind of pepper
A generous pinch of salt
Bunch of basil, leaves only
3 big gherkins
5 sundried tomatoes
150ml sherry vinegar
80g soft brown sugar
Roughly chop the tomatoes, garlic celery, onion and fennel, pop them in a heavy bottomed pan with the oil, tinned tomatoes, corriander seeds, mustard seeds, sumac, sriracha, pepper and salt and pour over the water. Bring to the boil, then turn down to a gentle simmer 30-45 mins until it's reduced by half.
Add the sauce to a blender along with the basil leaves, gherkins, and sundried tomatoes, whizz untill as smooth as you think it will go, and then some. Now is the tedious bit, but i promise you it's worth it... Sieve the sauce twice it really does make it much more glossy, smooth and ketchup like.
Put the seived sauce in to a clean pan with the vinegar and sugar and then simmer until it reduces a bit more and looks like ketchup... about 15 minutes.
Decant into sterilized containers, store in a cool dark place or in the fridge until ready to use.
Enjoy on your chips. Or eggs. Or whatever else you fancy.
There are a lot of things you could add to or leave out of this recipe, I think at the very basic end; tomatoes, onion, water, salt, pepper, mustard seeds, vinegar and sugar should do it, and would probably be a touch more tomato-y. If you're making your own though, why not add in some extras, feel free to mix it up.
Have a sweet and tasty week...