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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.
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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
Pollyanna is one half of creative supper club, Pickled Plates.
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Strawberry, balsamic and pink peppercorn ketchup
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