Since recently attending a cooking class at the Spirithouse I’ve had an asian influenced cooking bug of which this ketchup by Kelly Lord forms part of.  Generally I am very bad at sticking to any recipe however on this occasion i managed to stick to the lines fairly closely which, is possibly a world first for me.  My personal spin on the dish entered when i decided to serve this luscious sauce over  freshly roasted kipfler potatoes which isn't asian but pretty darn good none the less.

Use this sauce as you wish.  For that matter it is great as a sauce for pizza or anywhere else you may use a tomato based sauce (within reason).  Beware it does make quite a large quantity so feel free to halve the recipe below.  I have done this numerous times and it makes approximately 500ml.  A perfect amount if you ask me.

Kelly Lord’s Spiced Tomato Ketchup
Makes - a lot

Step 1

1.5 kgs vine ripened tomatos
1 medium red onion, diced
2 cloves garlic, crushed
2 tspns black peppercorns
2 tspns mustard seeds
2 whole cloves
1/2 stick cinnamon
1 tsp smoked paprika
10 red chillies, deseeded and sliced

Place all the above ingredients into a large stock pot and simmer slowly for 45 mins or until a third of the juices have evaporated.
Stir frequently whilst cooking.
Remove from the heat and allow to cool.
Once cooled, place the tomato mixture in a blender and blend on high for approx 1 minute
Strain the blended mixture through a sieve and into a saucepan, making sure you have extracted as much juice as possible from the pulp.

Step 2

1/3 cup coconut sugar (original recipe calls for brown sugar)
1/3 cup rice wine vinegar
1 lime, juiced
1tsp sea salt

Place the saucepan with sieved ingredients on a medium heat and add the ingredients from Step 2.
Allow to simmer for about 10 - 15 mins.
If you prefer a thinner consistency then only simmer for 5 mins.

Once cooked, allow to cool before placing into a sterilised jar in the fridge for up to 3 weeks.