This
tomato sauce is also called ketchup, catsup and even catchup. This
thick, spicy sauce is a traditional American accompaniment to french
fries, scrambled eggs, hamburgers and hot dogs. The vinegar gives this
sauce its tang, while sugar, salt and spices contribute to the overall
flavor. It goes well with grilled white fish fillets, sirloin steak or
pork sausages.
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Ingredients :
preparation time 10 minutes
cooking time 40 minutes (plus cooling time)
makes 3½ cups
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1 tablespoon olive oil
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1 large brown onion (200g), chopped
coarsely
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2 tablespoons brown sugar
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3 x 400g cans diced tomatoes
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¼ teaspoon ground allspice
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½ teaspoon celery salt
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2 tablespoons tomato paste
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1/3
cup (80ml) white vinegar
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Method :
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Heat oil in large saucepan, cook onion,
stirring, until soft. Add sugar, un-drained tomatoes, allspice
and celery salt, bring to a boil then reduce heat. Simmer,
uncovered, stirring occasionally, about 30 minutes or until
mixture thickens. Stir in paste and vinegar, cook, uncovered, 5
minutes.
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Blend or process sauce until smooth, push
through fine sieve into medium bowl. Discard solids. Serve
sauce cold.
Tips : If tomatoes are in
season, coarsely chop 1.8kg and substitute for the canned
variety. Sauce can be kept, covered, in the refrigerator for up
to one month, also suitable to freeze.
Nutritional Facts per
Tablespoon :
0.5g total fat (0.1 g saturated
fat); 63kJ (15 cal); 1.9g carbohydrate; 0.3g protein, 0.5g
fiber |
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