BRITISH STRAWBERRY,BALSAMIC & PINKPEPPERCORN KETCHUP
Makes
Approx 400g
Time
40 mins
Allergens
None
Ingredients
- 250g British Strawberries (Washed, Trimmed & Cut in Half)
- 250g Plum Tomatoes (Washed & Diced)
- 1 Red Onion (Peeled & Diced)
- 10ml Olive Oil
- 100g Sun-Dried Tomatoes (Drained of Oil and Roughly Chopped)
- 20g Tomato Puree
- 20ml Balsamic Vinegar
- 5g Pink Peppercorns (Coarsely Ground)
- Sea Salt Flakes (To Taste)
Method
- Heat the olive oil in a suitable pan and sweat the chopped red onion for approx. 5 minutes until translucent but not coloured.
- Add the plum tomatoes & strawberries to the pan, and mix well, add the tomato puree & balsamic vinegar and reduce the heat, cover the pan with a lid and simmer gently for approx. 20-30 minutes.
- Add the sun-dried tomatoes and cook for a further 5 minutes.
- Place the mixture into a blender and blitz until very smooth. (If the mixture still looks thin then return to a clean pan and reduce until thickened).
- Season with the salt & pink peppercorns to taste.
- Allow to cool and place into an airtight container, store in the fridge.
