Bloody mary ketchup
Ingredients
Bloody mary ketchup
- 500g of cherry tomatoes , quartered
- vegetable oil
- 3 celery sticks , brunoise (very finely diced)
- 1 garlic clove , finely sliced
- 3 sprigs of fresh thyme
- 1 tbsp of tomato purée
- 1 tbsp of red wine vinegar
- 3 tbsp of vodka
- 1 tbsp of Worcestershire sauce
- 1 tsp Tabasco
- freshly ground black pepper
- 1 tbsp of sugar
- 1 tbsp of horseradish sauce
- celery salt
Equipment
- Blender
Method
1
Add a dash of vegetable oil to a pan and place over a low heat. Sweat down the celery and garlic until softened
2
Add the cherry tomatoes to the pan, making sure you add all the juices that were released while cutting them
3
After about 5 minutes the tomatoes will have started to break down. Add all of the other ingredients and stir well
4
Simmer on a low heat for about 20 minutes, stirring occasionally to prevent it from sticking
5
Taste and adjust the seasoning and spice levels
6
Pulse in a blender until you have a nice chunky ketchup consistency
7
Pour into a sterilised airtight container in the fridge for up to a month
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Bloody mary ketchup
