Tomato, Balsamic & Black Garlic Ketchup

I hate to throw away food and I will always try to find a way of using up something that may be past it’s best.  I don’t store tomatoes in the fridge (nor eggs for that matter) as there is nothing worse that eating cold tomatoes – the temperature of the fridge seriously affects the flavour.  Tomatoes stored at room temperature retain their sweetness and are much more pleasurable to eat.

That said, I had some cherry tomatoes that were quite soft and some were beginning to pucker. I decided they would be perfect to make a sauce or a ketchup.  My recipe is some way between the two – more ketchup, I think.

150 g overripe cherry tomatoes
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar (the aged type that is thick and syrupy and also quite expensive!)
Pinch Sugar
Sprinkling of salt
1 teaspoon of Black Garlic Ketchup

Cut the tomatoes in half (this will help to break them down) and put in small pan with the oil, vinegar, salt and sugar.  Bring to the boil and then reduce the heat and let simmer until it reaches a thick syrupy consistency.

Take off the heat and blitz with a hand blender until smooth.  If, by this stage you feel the consistency is not quite thick enough, you can return it to the pan and reduce it a little more.  Once you’re happy with the consistency, add the black garlic ketchup and store in a heat treated jar.

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