Get your Tomato Santorini seeds with today's paper!
Get your Tomato Santorini seeds with today's paper!

A delicious tomato ketchup - and how to get free seeds!

TODAY we launch our free seeds giveaway where you get a free packet of seeds with every edition of the paper for the next two weeks. 

Today's seed is the glorious Tomato Santorini. 

Here's a mouth-watering homemade tomato ketchup recipe that will blow your tastebuds away. 

 

Roast tomato ketchup

INGREDIENTS

To make about 500ml, you will need:

1kg of tomatoes

Coconut oil

3 crushed garlic cloves

1 large brown onion, diced

2 star anise

3 bay leaves

30ml balsamic vinegar

Salt and black cracked pepper

Basil to taste

METHOD

Roast your tomatoes in the oven with coconut oil and salt drizzled on top. Allow them to caramelise.

While they're roasting, fry up the onion, garlic, salt and pepper, star anise and bay leaves for about 5 minutes.

Add the balsamic vinegar and turn off the heat. Once it has cooled down, remove the star anise and bay leaves, but don't throw them out.

Put the onions and tomatoes into a food processor to blend into a puree.

Put all the mixture back into the fly pan and put the star anise and bay leaves back in.

Bring it to the boil and simmer until desired thickness.

If you want an extra tang, add a dash of apple cider vinegar. This sauce should store in the fridge for a week.  

Fun fact: Santorini Tomatoes are thicker-skinned, sweeter, deeper red and larger than regular cherry tomatoes. History says the tomatoes were brought to Santorini in 1818 by a monk, and that's when tomato farming in Greece really took off. Tomato paste is now one of the island's signature dishes.



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