LA Fashion Week Ketchup Recipe by Jesse Bluma



Jesse Bluma at Pointe Viven. All rights reserved.





The photo below is from when I attended a fashion show with some friends, afterwards we went to Ketchup on Sunset Boulevard.  Most of the dishes, fries, hamburgers, etc. are accompanied with ketchup.  Living in California is a plus, we have many great eateries. When preparing for summer foods like hamburgers, I prefer a no salt ketchup recipe.  This recipe is inspired from that night.

*Update:  Ketchup has now closed.




Ingredients

2 pounds organic plum tomatoes
1 medium yellow onion, peeled and chopped
2 Tablespoons extra virgin olive oil for ketchup
1 Tablespoon olive oil to cook onion
1 Tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/4 teaspoon cumin
1 1/2 cups cold water


Directions

1.  Wash and chop the plum tomatoes.

2.  Heat a large skillet with 1 Tablespoon olive oil.

3.  Cook onion until soft in the heated olive oil, about 6-8 minutes.

4.  Add chopped plum tomatoes, extra virgin olive oil, tomato paste, brown sugar, vinegar, and cumin in with the cooked onion.

5.  Simmer on low heat, stirring occasionally, for approximately 10 minutes.

6.  Add in 1 1/2 cups cold water.

7.  Then bring the mixture to a boil and gently simmer until the mixture has reduced, thickened, by half.

8.  Allow the ketchup to cool.

9.  Then purée cooled ketchup in a blender until smooth.

10.  Strain the ketchup with cheesecloth or through a strainer for an extra smooth and glossy texture and appearance.






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Image credits: pexels. com/photo/bread-dish-with-potato-fries-and-vegetable-dish-115095/ and Bow Arrow

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