| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 60 minutes |
| Serves | 8 |
| Cuisine | Italian |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 158 |
| Fat | 7.5g |
| Saturates | 1.1g |
| Protein | 2.3g |
| Carbs | 23.8g |
| Sugars | 14.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Halve any large tomatoes and leave the cherry tomatoes whole. Halve the bulb of garlic and place in a roasting dish with the tomatoes. Coat with 2 tbsp olive oil. Add in the thyme sprigs and ½ tsp salt. Place the roasting dish in the oven for approx. 20-30 minutes, or until the tomatoes are blistered and charred. Remove the tomatoes from the oven and set aside to cool.
Finely dice the onions. Heat 2 tbsp olive oil in a saucepan over a medium heat. Add the onions and sauté until translucent and tender, approx. 6-8 minutes. Stir in the tomato paste, 1 tsp salt, paprika and red pepper flakes. Stir well to combine and cook for a further 2 minutes, until well combined.
Add the roasted tomatoes to a blender. Squeeze in the roasted garlic cloves. Blitz until smooth. Add the the onion mixture, sugar and balsamic vinegar to the mixture. Stir until everything is evenly combined. Reduce the heat to low and let the mixture simmer gently for 30 minutes, stirring occasionally. Once thickened, remove the pan from the heat and let the mixture cool slightly.
Using an immersion blender, blend the mixture to create ketchup, passing it through a fine mesh sieve for an extra smooth consistency. Store for up to 1 month in the refrigerator. Alternatively, keep as is to be used as a pasta sauce, or combine it with mascarpone to make a delicious dip.
