Thyme and tarragon ketchup

Name: Thyme and tarragon ketchup
Ingredients: 700 ml water; 50 ml vinegar; 7 g cloves; 10 g cinnamon; 3 bay leaves; 50 g thyme; 20 g tarragon; 50 g mustard; 10 g salt; 10 g allspice; 300 ml tomato passata; 50 g honey; 5 g ground pepper; 7 g nutmeg

Sauces - Thyme and tarragon ketchup by Ludmila N. - Recipia

Thyme and tarragon go into this ketchup, simmered with vinegar and spices, then the liquid is strained. Tomato passata and honey are added after straining, leaving a well-seasoned, sweet-and-sour sauce that's thinner than thick store-bought ketchup. I make sure to strain the liquid well so the sauce stays smooth. Prep: 10 minutes. Cook: 33 minutes. Total time: 43 minutes. Serves: 10. About 35 kcal and 1 g protein per serving.

Ingredients

700 ml water
50 ml vinegar
7 g cloves
10 g cinnamon
3 bay leaves
50 g thyme
20 g tarragon
50 g mustard
10 g salt
10 g allspice
300 ml tomato passata
50 g honey
5 g ground pepper
7 g nutmeg

Preparation

1. Put 700 ml water, the vinegar, cloves, cinnamon, bay leaves, thyme, tarragon, mustard, salt and allspice in a pot. Boil for 30 minutes, until about 350 ml of liquid remain. 2. Strain the liquid through a fine-mesh sieve. 3. Thin the tomato passata with the strained liquid, then stir in the honey, ground pepper and nutmeg. Cook over low heat for 3 minutes, until it bubbles 2-3 times.

Notes

Keep the sauce in a clean jar in the refrigerator for up to 3 days. For a version without honey, replace the 50 g with 50 g sugar; mustard is the allergen to watch for. Serve it with mici (Romanian sausages), roast, boiled meat or cauliflower pudding. I make it a few hours before the meal so straining doesn't overlap with other things on the stove. If the tomato passata is already salted, taste it before mixing it with the liquid, since the sauce gets more salt from the strained liquid.