Shashlik Ketchup
Sauces and Marinades | Author's cuisine
⏳ Time
15 minutes
🥕 Ingredients
12
🍽️ Servings
1
Description
The ketchup made using this recipe can be stored in the refrigerator for up to 5 days.
Ingredients
- Tomatoes - 15.9 oz
- Passata Tomato Sauce - 1.2 oz
- Spiced Tomato Juice - 3 fl oz
- Garlic - 0.4 oz
- Leek - 0.7 oz
- Arugula - 0.3 bunches
- Cress salad - 0.3 bunches
- Olive Oil - 1 tablespoon
- Red Wine Vinegar - 1 teaspoon
- Sumac - 1 teaspoon
- Mixed Ground Peppers - 1½ teaspoons
- Ocean salt - to taste
Step by Step guide
Step 1
Pour boiling water over the tomatoes. After 2 minutes, cool them in cold water.
Step 2
Then peel the tomatoes and chop them coarsely.
Step 3
Add salt.
Step 4
Chop the leek coarsely.
Step 5
Peel and crush the garlic with a chef's knife.
Step 6
Add the leek to the heated oil in the pan. Sauté over medium heat.
Step 7
After 2 minutes, stir and add the garlic.
Step 8
After 2–3 minutes, add the tomato paste and stir.
Step 9
After a minute, add the tomatoes and stir.
Step 10
Season with spices.
Step 11
After 4–5 minutes, add the wine vinegar, stir, and remove from heat.
Step 12
Chop the herbs coarsely.
Step 13
Blend the mixture with the herbs until smooth.
Step 14
Pour into convenient storage containers. Done!
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