Cold-brew coffee ketchup recipe

If you’re a fan of coffee then you have to try this cold-brew coffee ketchup recipe. As well as featuring the energy-boosting drink, it’s also packed with tasty spices, to create a sauce that tastes really great with loads of different dishes.   

Ingredients

500g on the vine tomatoes

500g cherry tomatoes

100g soft brown sugar

100ml white wine vinegar

150ml cold brew coffee made with BRITA filtered water

Half a cinnamon stick

1 bay leaf

4 cloves

1tsp fennel seeds

1tsp allspice

1tsp mace

½tsp mustard powder

1 slightly crushed garlic clove

Method

Turn your oven to 200°C (180°C if fan assisted). Place all the tomatoes (with vine still attached) on to a baking tray. Season with salt, pepper and some olive oil and then cook until the skins are slightly charred.

Using a sieve, press the tomatoes through it into a medium-sized pan (really press so that you get all of the flesh!) Once you have a puree consistency, add the brown sugar and white vinegar and gently simmer.

Add all of the spices into a piece of muslin cloth and tie the top, and add to the mixture stirring regularly to ensure the flavours infuse. Total cooking time is about 40 minutes, but you may want to remove the muslin after 20 so the spices don’t overpower the ketchup.

With 10 minutes to go, add the cold brew and stir in well. Once finished, allow the ketchup to cool before transferring to a sterilised bottle/jar, then use generously on whatever you wish!

Recipe courtesy of BRITA filtered water