Ketchup with apples and tomatoes
Ketchup with apples and tomatoes
When the last summer tomatoes are ripening and apple season is in full swing, it's time to make this ketchup. Sweet and tangy, it pairs perfectly with grilled beef, hamburgers, pasta, or pizza.
Ingredients
- 1 tbsp olive oil
- 5 pcs. peeled and coarsely chopped red onion
- 1 kg apples
- 2.5 kg ripe tomatoes
- 2 cloves of garlic (peeled and finely chopped)
- 400 G powdered sugar
- 500 ml red wine vinegar
- 10 pcs. carnations
- 2 cinnamon sticks
- 3 bay leaves
- 12 juniper berries
- sea salt (to taste)
- freshly ground black pepper (to taste)
Instructions
- Place a heavy-bottomed frying pan or small saucepan over low heat and add olive oil. After a minute, add the onion and sauté gently for 10 minutes, until soft and translucent. Meanwhile, core and coarsely chop, but do not peel, the apples and tomatoes.
- Add the garlic to the pan and sauté for a minute, then add the apples and tomatoes. Add the sugar and red wine vinegar. Tie the spices, bay leaf, and juniper berries in a piece of cheesecloth and toss into the pan.
- Stir the mixture and reduce the heat to low, simmering for 1 1/2 hours, stirring occasionally to prevent the mixture from sticking to the bottom of the pan.
- The ketchup is ready when it reaches the consistency of a meaty sauce. At this point, add a pinch of salt and a few grinds of pepper to taste.
- Let the ketchup cool and then pour into one large or two small sterilized jars. Seal tightly and store in a cool, dark place.
Note
This ketchup is best used within a few months and stored in the refrigerator after opening.
