andys burgers and bar house ketchup

Yield: this will make enough to fill 3 x 1000ml bottles
Please note this sauce is a sweet tomato sauce with a delicious back note of spice – think tomato sauce crossed with Sweet Thai chilli sauce (without the chilli – the spice here is warmer and more background).
You can reduce the brown sugar – the original recipe called for 1.5 kg brown sugar and out test samplers said next time – 1kg – but it is a matter of taste – the recipe will work with the lower amount of sugar.
We used Equagold Ras El Hanout in this recipe. Thanks to Chef Renato Passoni Ribeiro for the recipe.



3kg tomatoes, roughly chopped
1kg brown onion, roughly chopped
6 garlic cloves, finely sliced
1 – 1.5kg brown sugar
500ml apple cider vinegar
150ml lemon juice, freshly squeezed
1 thumb-size piece of ginger, roughly chopped
2 Tbsp ras el hanout (recipe below)
180ml Worcestershire sauce
2 Tbsp picked fresh thyme
1 ½ Tbsp sea salt
some Black pepper
Mix everything together in a pot and simmer over medium low heat for one hour. Stir often to keep it from burning.
Take it off the heat, blitz it with a stick blender or a food mixer and force it through a fine mesh sieve with the help of a ladle.
If you prefer a more rustic look, there is no need to sieve through.
Put it back on the stove and simmer, lid off, until it is thick, like ketchup consistency. Allow another 45-60 mins on a low flame and keep stirring every ten minutes. Taste it and adjust seasoning.
RAS EL HANOUT – North African spice mix
Ras el Hanout is very versatile. One recipe will yield far more than you actually need for the ketchup recipe. Keep the left over in an air tight container and sprinkle on top of baked potatoes, to give an extra kick on that stew, or on anything really…
Some upmarket stores sell the mix already made but below is a recipe if you want to have a crack at it…
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground cardamom seeds
1 teaspoon ground cayenne
2 teaspoons ground nutmeg
1 teaspoon ground black pepper
1 teaspoon ground cloves
1 teaspoon turmeric