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bread, coffee and tidbits

Barbecue not really happening, and a ketchup recipe

with one comment

At 8 °C / 45 °F and a steady thin rain, no use getting the grill ready. So the orange-rosemary-salt and my notorious curry ketchup will have to wait. At least I have my oven-roasted olive bread, some salad and a bowl of simple pasta with a little salmon. And a bottle of very sunny-sweet Yellow Tail Cabernet Sauvignon, which is probably perfect for dessert.

Disclaimer: It’s always grilling here, not true Barbecue at very low temperatures where you cook meat over the course of a day or so..


  • 500g “single” tomato purée (“passata”)
  • 20g brown sugar
  • 1/2 tsp mustard seeds, ground. Or mustard powder
  • 1/3 tsp all-spice, ground
  • pinch of cinnamon
  • 1 medium-sized onion, chopped
  • 50g white wine vinegar
  • 50g powdered sugar
  • 1-2 tsp salt
  • More white-whine vinegar to taste
  • Honey to taste, which also gives a creamy finish
  • Spices like chile, mace, curry,etc. to taste

Mix tomator purée, brown sugar, mustard seeds, all-spice and onion and bring to the boil, then let simmer for 30 minutes. Blend to a smooth concistency. Caramalize the powdered sugar in a pan, add the vinegar and reduce liquid by one half, which takes only a couple of seconds. Add to the cooked tomato purée. Add salt and vinegar to taste, add more spices if you like.


Written by theinversecook

7 May 2010 at 19:05

Posted in food, Uncategorized

One Response

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  1. I was just having a conversation over this I am glad I came across this it cleared some of the questions I had.

    Mildred Coffey

    9 August 2011 at 01:54

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