Recipe: Umami ketchup

Makes four 300ml jars

• 3tbs olive oil

• 1 white onion, chopped

• 2 x 400g tinned tomatoes

• 1½ tbs tomato purée

• 125ml cider vinegar

• 90g dark brown sugar

• 1tsp sea salt

• Pinch chilli flakes

• 3 anchovies in oil, drained

• 2tsp light soy sauce

• 2tbs mushroom powder

• 1tsp oyster sauce

• 2tsp Worcestershire sauce

• Sea salt and freshly ground black pepper

Heat the olive oil in a large pan and add the onions. Cook over a low heat, for 20 minutes, until softened.

Meanwhile, in a food processor, purée the tomatoes. Add them to the onion and cook over a low heat for 15 minutes.

Add the tomato purée, vinegar, sugar, salt and chilli, and continue to cook on a low heat for another hour.

Add the anchovies, soy sauce, mushroom powder, oyster and Worcestershire sauces. Take the pan off the heat and allow to cool completely. Blitz to make the ketchup as smooth as possible.

Taste and season, then decant into sterilised jars, seal, allow to cool and refrigerate for up to two weeks. It will be ready to eat immediately once chilled, but the flavours will intensify - I find it at its best after four to five days.

Recipe taken from Pickled by Freddie Janssen (reviewed here). Photography by Helen Cathcart

*Are you looking for a new role? See all the current restaurant vacancies available with The CatererFONT >>*

Latest video from The Caterer