Cook Vegan — September 2017

Campfirecooking

FIRE ROASTED KETCHUP

• 680g (3⅓ cup) plum tomatoes
• ¼ medium red onion
• 1 garlic clove, unpeeled
• 60ml (¼ cup) apple cider vinegar
• 2 tbsp granulated sugar
• 1 tsp whole mustard seeds
• 4 whole cloves
• ¼ tsp ground cinnamon
• ¼ tsp ground cumin
• ¼ tsp celery salt
• 3 whole black peppercorns
• ¼ tsp dry mustard powder
• ¼ tsp kosher salt

1 Heat your grill to medium-high and cook

the tomatoes, onion, and garlic until all

the vegetables are evenly charred, 8 to 10

minutes total. When garlic is cool enough to

handle, remove the skin.

2 Transfer the grilled vegetables to a

blender and blend until very smooth. Strain

the mixture through a fine mesh sieve,

pressing on the solids to release as much

juice as possible, into a medium saucepan.

3 Discard solids. Bring juice to a boil and

then lower heat and simmer until the

tomato mixture has thickened, about 30

minutes.

4 Meanwhile, combine vinegar, sugar, and

spices in a small saucepan. Bring to

a simmer, stirring to dissolve sugar.

5 Turn off heat. When the tomato juice

has thickened, strain the spiced vinegar

into the tomato mixture and simmer for

another 20 to 30 minutes, until the ketchup

is thick but still pourable. Cool completely

before serving or storing. Ketchup will keep,

refrigerated, for 2-3 months.

• Recipe and image from Vegetables on Fire: 50 Vegetable-
  Centered Meals from the Grill by Brooke Lewy (Chronicle
  Books, £13.99). Image © 2017 by Erin Kunkel. Note: this
  vegan recipe was sourced from a non-vegan cookbook.

Per 100g

Calories 46, Fat 0g, Saturates 0g,

Carbohydrates 7.7g, Sugars 3.0g,

Protein 1.6g, Salt 0.38g