Galton's tomato ketchup

Name: Galton's tomato ketchup
Total time: 1 h 45 min
Ingredients: 8 tomatoes, roughly chopped; 55ml of sunflower oil; 2 shallots, finely diced; 1 garlic clove, grated; 1 sprig of fresh thyme; 1 tbsp of vinegar; 1 pinch of sugar; 1 pinch of salt; 1 pinch of black pepper

by Galton Blackiston

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Condiment
easy
8
1 hour 45 minutes

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Galton Blackiston's tomato ketchup recipe is packed with flavour from slow-roasted tomatoes, shallots and thyme - perfect for slathering on burgers and chips. It's also a perfect accompaniment for barbecues.

First published in 2015

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Tomato Recipes

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Ingredients

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Tomato ketchup

8 tomatoes, roughly chopped
55ml of sunflower oil
2 shallots, finely diced
1 garlic clove, grated
1 sprig of fresh thyme
1 tbsp of vinegar
1 pinch of sugar
1 pinch of salt
1 pinch of black pepper

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Equipment

Blender

Method

Preheat the oven to 140°C/gas mark 1

Spread all the ingredients onto a baking tray. Place in the oven and cook for approximately an hour and a half, after time the moisture will have evaporated and the tomatoes will have dried out slightly

8 tomatoes, roughly chopped
55ml of sunflower oil
2 shallots, finely diced
1 garlic clove, grated
1 sprig of fresh thyme
1 tbsp of vinegar
1 pinch of sugar
1 pinch of salt
1 pinch of black pepper

Remove from the oven and blitz in a blender, then press the sauce through a fine sieve into a bowl. Serve immediately

First published in 2015

DISCOVER MORE:

Tomato Recipes

Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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