Strawberry, balsamic and pink peppercorn ketchup

10
40 minutes

Ingredients

Strawberry, balsamic and pink peppercorn ketchup

  • 1 red onion
  • olive oil
  • 250g of strawberries
  • 250g of vine tomatoes
  • 100 sun-dried tomatoes, drained of oil
  • 1 tbsp of tomato purée
  • 1 tbsp of balsamic vinegar
  • 1 tbsp of pink peppercorns, coarsely ground
  • sea salt, to taste

Method

1
Dice the red onion and cook in a little olive oil until translucent but not coloured
2
Dice the tomatoes and strawberries and add them to the pan. Sweat down with the tomato purée and balsamic vinegar on a low simmer for about 20–30 minutes
3
Add the drained sun-dried tomatoes and simmer for a further 5 minutes
4
Transfer the mixture to a blender and blitz until smooth. If it’s still a little thin, return to the pan to reduce further
5
Taste and season with a little salt, some more balsamic vinegar if needed, and the pink peppercorns