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Tomato Umami Ketchup Dish

Umami Ketchup

This recipe brings ‘Ketchup’ to a whole new level. Being adventures allows our senses to find that hidden flavor.

Prep Time 20 min Cook Time 30-45 min Serves 4


Roma Tomato

2 tbsp (30 ml) - Olive Oil
1 - Onion diced
2 - Garlic Cloves minced
2 tbsp (30 ml) - Tomato Paste
1/2 cup (125 ml) - Brown Sugar
1/4 cup (60 ml) - Cider Vinegar
2 lb (1 kg) - Roma Tomatoes roasted
1 tbsp (15 ml) - Soya Sauce
1 tsp (5 ml) - Kosher Salt
1/2 tsp (2.5 ml) - Mustard Powder
1/2 cup (125 ml) - Tamarind Paste
2 tbsp (30 ml) - Fish Sauce
2 - Thai Chilies
2 tbsp (30 ml) - Worcestershire Sauce


1) Heat the olive oil in a medium pot over low

heat. Sweat the onions and garlic . Add the
tomato paste and begin to caramelize without

burning. Turn the heat down if necessary. This
is a low and slow process. Once the tomato

paste is caramelized add the brown sugar and
cook for another 2 minutes. 2) At this point all

remaining ingredients can be added.

Cover the pot and continue to cook over
low heat for approximately 30-45 min

stirring occasionally. Once the mixture reaches

a thick ketchup like consistency remove from the

heat and let cool slightly before blending. 3) Once

cooled add the ketchup to the blender and puree

until smooth. Store in an air tight container and

refrigerate for up to 2 weeks.