Strawberry Ketchup
This makes a great tangy ketchup which is good on a bacon sarnie, to ‘lift’ a pasta sauce or simply for dipping your chips in!
Makes about 600g Prep time 10 minutes Cook time 30-35 minutes
Vegan
Ingredients
- 2 red onions, chopped
- 1 tbsp olive oil
- 500g strawberries, hulled and roughly
- 500g tomatoes, roughly chopped
- 3 tbsp red wine vinegar
- 15g brown sugar
Method
- Heat the oil in a large saucepan, add the onion and cook gently for 10 minutes until softened. Add the strawberries and tomatoes, cover and cook for another 10-15 minutes to soften the fruit. Add the vinegar and sugar, mash bring to the boil and boil hard for 15 minutes or until the mixture becomes pulpy and thickens up.
- Cool slightly before blending in a food processor or with a stick blender. Transfer to clean jars, or a plastic lidded container, cool, cover and refrigerate. Store in the fridge for up to a month.
To make in the microwave;
Heat the oil and onion for 1 minute on high until it is softened. Add the strawberries and tomatoes, cover loosely and cook in 2 minute bursts, stirring between, for around 6 minutes. The fruit should be softened and the mixture very runny. Stir in the vinegar and sugar and continue cooking, uncovered and stirring between, in 2 minutes bursts for 12-18 minutes until it has thickened. Be careful handling the bowl as it gets very hot. Continue as above.