Preheat a pan with olive oil, dice the onion and sauté on medium heat until softened. Chop the garlic and ginger and fry them with the onions for 1-2 minutes. Add the brown sugar and tomato purée and sauté for another minute.

Deglaze with the apple juice, roughly chop the tomatoes and add them together with the balsamic vinegar and the cloves into the pan.

Simmer for about 10 minutes, purée everything with a mixer and strain through a sieve. Bring the Ketchup back to a boil, season to taste with salt and pepper and boil down to the desired consistency.

Enjoy and stay tuned!

Sun Dried Tomato Ketchup


250ml Apple juice
50 ml Balsamic vinegar
1 Onion
1 Garlic
120g Sun dried tomatoes (preserved in oil – strained)
1 teaspoon tomato purée
50g Brown sugar
3 Cloves
1 Thumb-size piece of ginger

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