Ingredients
- 900g Cherry Tomatoes
- 150g Onion
- 1 ½ teaspoons Fine Sea Salt
- ½ teaspoon Black Pepper
- 60g Light Brown Sugar
- 120ml Apple Cider Vinegar
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 Bay Leaves
- 100g Harissa Paste
Harissa Ketchup
| Serves: 12 | Category: Sauces | Recipe Course: Accompaniment | Machine: Cooking Machine | Total time (min.): 50 |
Adding a touch of Middle Eastern spice to this traditional condiment is an easy way to level up any dull meal. Easily prepared and a great way to use up an excess of ripe tomatoes, you’ll always want a batch of this in your fridge. To learn how to blanch tomatoes, look at our ‘Blanched Tomatoes’ recipe. If you want to continue simmering to thicken the ketchup further, return the ketchup to the Cooking Chef XL bowl after passing through the sieve and simmer at 102ºC until reduced to your preference. Keep in an airtight, sterilised glass container, or freeze in an ice cube tray, removing as many cubes as you need and defrosting overnight in the fridge. Make sure your jars are sterilised by running through a dishwasher or rinsing with boiling water and drying in a very low oven.
Tools
- Cooking Chef XL
- Cooking chef xl bowl
- Food processor attachment
- Large mixing bowl
- Jar
Method
- Attach the Stir Tool
- Add cherry tomatoes, onion, fine sea salt, black pepper, light brown sugar, apple cider vinegar, garlic powder, onion powder, bay leaves and Harissa paste to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted - 30 min, 102°C, Stir 3
- Let cool - 10 min
- Remove the bay leaves
- Fit the Knife Blade to the Food Processor attachment
- Transfer mixture to Food processor attachment
- Mix until smooth
- Press mixture into large mixing bowl through a sieve
- Transfer tomato mixture to jar and let cool
- Serve