Caramelized Ketchup
recipe

A unique twist on traditional ketchup, infused with rich flavors and a caramelized touch.
Preparation Time: 30 minutes
Serving Size: Makes approximately 500g

Ingredients:

- 200 g tomato puree
- 200 g water
- 6 g baking soda
- 120 g red wine vinegar
- 80 g fine sugar (or agave syrup)
- 60 g maple syrup
- 20 g mustard powder
- 18 g paprika powder
- 12 g onion powder
- 6 g malic acid (optional)

Instructions:

1. In a pressure cooker, mix together the tomato puree, water, and baking soda.
2. Cook on high pressure (1 bar/15 psi) for 25 minutes.
3. Once done, release the pressure, open the lid, and stir the ketchup base.
4. Add the red wine vinegar, sugar, and maple syrup. Dissolve the sugar and syrup in the vinegar beforehand.
5. In a separate bowl, combine the mustard powder, paprika powder, onion powder, and malic acid, then sift this mixture into the ketchup mixture.
6. Allow the sauce to cool completely and taste for seasoning. Add salt and additional red wine vinegar if needed.
7. Store the ketchup in the refrigerator; it will last for five days.
Enjoy your delicious caramelized ketchup!
Nutritional Information (per 100g):
Calories: 90
Total Fat: 0g
Sodium: 12mg
Total Carbohydrates: 25g
Dietary Fiber: 1g
Sugars: 18g
Protein: 1g

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