Strawberry, balsamic and pink peppercorn ketchup

5.00

This unusual strawberry ketchup is a savoury take on the classic pairing of strawberry and balsamic vinegar, with beautiful floral notes thanks to the pink peppercorns.

First published in 2017

Ingredients

Metric

Imperial

Strawberry, balsamic and pink peppercorn ketchup

Method

1
Dice the red onion and cook in a little olive oil until translucent but not coloured
2
Dice the tomatoes and strawberries and add them to the pan. Sweat down with the tomato purée and balsamic vinegar on a low simmer for about 20–30 minutes
3
Add the drained sun-dried tomatoes and simmer for a further 5 minutes
4
Transfer the mixture to a blender and blitz until smooth. If it’s still a little thin, return to the pan to reduce further
5
Taste and season with a little salt, some more balsamic vinegar if needed, and the pink peppercorns

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