Well you
can't beat a bit of ketchup, but this one has the smokiness of paprika and red
peppercorns in it just to give it a little twist in those fabulous weekend
brunch sausage sandwiches. The agar and xanthan give it a lovely light fluidity
and creaminess
Ingredients:
- 10 cherry
tomatoes and the vine
- 1 tbsp of
sugar
- A pinch of
salt
- 8 red
peppercorns
- 1 tbsp of
smoked paprika
- A dash of
balsamic vinegar
- A dash of
red wine vinegar
- A dash of
olive oil
- A large
dash of Worcester sauce
- 10 drops of
Angostura bitters
- 1 tsp of
chilli mustard seeds
- A splash of
water
- A splash of
red wine
- A few drops
of tabasco
- ½ tsp of
Agar and 1/8 tsp of Xanthan powder. Both available in health food
shops
Method:
Cook the
tomatoes and their vines in a heavy-bottomed pan with some olive oil, the
peppercorns and some salt.
Add the paprika, sugar, balsamic, Worcester sauce,
Angostura bitters, mustard seeds, and the red wine vinegar and cook for five
minutes until the sauce begins to thicken. Add a little water if it's getting
too thick.
Strain
through a sieve and keep the solids. Set the liquid to one side.
Put the
solids back into the pan and add the red wine and a splash of water. Cook for 5
minutes. Strain this through muslin into the set-aside liquid. This should
leave you with about 150ml of liquid.