I just LOVE elevating every day foods, and one of my childhood favourites was tomato sauce – I used to eat it on white sliced bread with plenty of butter and nothing else!
So is it tomato sauce, or ketchup? Well, that depends on where you are.
- The condiment made from tomatoes, vinegar, sugar and spices is called “tomato sauce” in Australia, and “ketchup” in America. Some may argue that there are more or less spices, or tomatoes, or vinegar, or sugar in one of the other… but really… they are the same!
- The product made from a puree of fresh tomatoes, heat preserved in a bottle, is called “passata” in Italian, “tomato puree” in Australia, and “Tomato sauce” in America.
- The product made from concentrated cooked out tomatoes, that is a thick paste like consistency, is called “tomato paste” in Australia, and “tomato puree” in America.
I hope that alleviates the confusion you might have when reading recipes from different places around the world!
Now, onto my homemade version… It is ABSOLUTELY delicious! And a really simple and easy way to show off your cooking skills to your friends and family. This version is given a luxurious feel with the addition of truffle paste. I don’t mind tuffle oil, but the flavour comes from added chemicals, not real truffles. I recently discovered a fantastic product called Truffle Paste by an Italian brand called Antichi. It’s very expensive but definitely worth the price as it contains real truffles and really amazing flavour. Have a google and see what you can find to buy in your local area! Otherwise, there are plenty of other flavours you can add to this base. Try adding chilli, curry powder, horseradish or even pureed Kalamata olives.
This sauce should keep for 10 days in the fridge, just make sure to cover it well and use a clean spoon every time.
Homemade truffle ketchup
Makes about 500ml
- ½ brown onion, chopped
- 1 stick celery, finely chopped
- 1 clove garlic, sliced
- 1 Tbsp olive oil
- 400g tomatoes, peeled and chopped
- 2 Tbsp brown sugar
- 50ml red wine vinegar
- pinch ground clove
- pinch ground coriander seed
- pinch ground white pepper
- 1 tsp salt
- 3 tsp truffle paste (Antichi brand)
- Place chopped onion, celery and garlic in a heavy based saucepan along with olive oil on a low-medium heat, and add a decent pinch of salt. Cook slowly until soft and lightly caramelised, about 10 minutes.
- In the meantime, cut a skin deep cross into the base of each tomato. Place tomatoes in a bowl and cover with boiling hot water. Drain after 30 seconds and peel tomatoes, discarding skin and finely chopping the flesh.
- Once the onion mix is cooked, add chopped tomatoes, sugar, red wine vinegar, and spices. Cook on medium heat for about 15 minutes, stirring constantly so it doesn’t catch and burn on the bottom. Once the sauce has thickened, transfer to a blender and purr until smooth. Check for seasoning, and stir in the truffle paste.