Presented by The Mint Gastropub
- 1 T olive oil
- 1 4-oz. can Thai red curry paste
- 1 8-oz. can organic crushed tomatoes
- 2 16-oz. bottles organic ketchup
Heat olive oil in a large saucepan and add curry paste. Cook over medium heat for 5 minutes, stirring continuously with a heat-proof rubber spatula. Add crushed tomatoes, reduce heat to low and allow to simmer for 10 minutes, stirring occasionally. Remove pan from stove and purée mixture thoroughly using either a food processor or an immersion blender. Return pan to stovetop and add ketchup. Bring to a boil over medium-low heat, remove from heat and allow to cool to room temperature. Transfer to jars or bottles and store in fridge until ready to use on burgers, fries or any dish that can benefit from a splash of bold flavor.
NOTE: The scratch version of the recipe used at the restaurant was abridged for home preparation, eliminating the need to spend hours at the stove cooking homemade ketchup.
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As seen in the Summer/Fall 2016 Issue
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