Strawberry, balsamic and pink peppercorn ketchup
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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.
First published in 2017
Ingredients
Metric
Imperial
Strawberry, balsamic and pink peppercorn ketchup
- 1 red onion
- olive oil
- 250g of strawberries
- 250g of vine tomatoes
- 100 sun-dried tomatoes, drained of oil
- 1 tbsp of tomato purée
- 1 tbsp of balsamic vinegar
- 1 tbsp of pink peppercorns, coarsely ground
- sea salt, to taste
SAVE RECIPE
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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