Ingredients
- 1 tbsp olive oil
- 5 carrots (medium), peeled and chopped
- 1 large onion, chopped
- 1 tsp dried marjoram
- ¼ tsp ground turmeric
- 1 tsp ground coriander
- 1 tbsp sea salt
- ½ tsp tabasco
- 1 tbsp tomato puree
- 250ml Freja Chicken Bone Broth
- 2 x cans premium quality plum tomatoes (or 1kg fresh tomatoes in season, you may need a bit more liquid if you’re using fresh tomatoes)
- 2 tbsp white wine vinegar
- 1 tbsp apple cider vinegar
- 3 tbsp sugar
Method
- Heat the oil in a large saucepan and add the carrots, onion and salt and fry until browned, about 10 minutes.
- Add the spices and stir until all the vegetables are well coated.
- Pour in the bone broth and simmer for 5 minutes.
- Add the tomatoes, vinegars, tomato puree, tabasco and sugar and simmer on a low heat for 20 minutes,
- Take off the heat and blend.
- Pass the mixture through a sieve into a pan and simmer again over a low heat for 15 to 20 minutes until you have a ketchup-like consistency. Check the seasoning then allow it to cool.
