slow-roasted tomato and jalapeño ketchup Preheat oven to 180°C/350°F. Line two large oven trays with baking paper. Combine onion, garlic, tomato, jalapeño, seeds and oil in a large bowl. Place tomato mixture, in single layer, on trays. Roast, uncovered, 1½ hours. Process mixture until smooth; transfer to a large saucepan, add vinegar, sugar and salt. Bring to a simmer over medium heat. Simmer, uncovered, about 20 minutes or until thickened. Season to taste. Cool to room temperature.
nutritional count per serving 38.6g total fat (10.1g saturated fat); 4139kJ (989 cal); 67.1g carbohydrate; 88g protein; 9.4g fibre
tips Scotch fillet, rib-eye, porterhouse (bone-in sirloin), T-bone and rump are all suitable steaks for this recipe.
This recipe makes 1.25-litres (5-cups) of ketchup. Store in the refrigerator for up to three months.
serving suggestion Serve with rocket (arugula).
- Prep Time:3 hours (+ cooling)
- Cooking Time:3 hours (+ cooling)
- 5kg (3 pounds) potatoes
- ¼ cup (60ml) olive oil
- 6 x 220g (7-ounce) new york cut steaks (boneless sirloin)
- 1 tablespoon cracked black pepper
- 2 tablespoons olive oil, extra
- slow-roasted tomato and jalapeño ketchup
- 2 large brown onions (400g), quartered
- 6 cloves garlic
- 5kg (3 pounds) tomatoes, quartered
- 2 fresh jalapeño chillies, halved
- 2 teaspoons cumin seeds
- 2 tablespoons olive oil
- ½ cup (125ml) red wine vinegar
- ¾ cup (165g) firmly packed light brown sugar
- 1 tablespoon sea salt flakes
- Make slow-roasted tomato and jalapeño ketchup.
- Preheat oven to 220°C/425°F. Peel potatoes; slice thinly lengthways, then cut into thin chips. Combine potato and oil in a large bowl; season. Place potatoes, in single layer, on a large oven tray. Roast chips, uncovered, about 45 minutes or until golden brown and crisp.
- Meanwhile, combine steaks, pepper and extra oil in a large bowl. Cook steaks on a heated oiled barbecue (or grill or grill plate) about 2 minutes each side for medium rare or until cooked as desired.
- Serve steaks and chips with ketchup.