Photo by EdMac
EdMac's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
4 pounds tomatoes (any kind you have) cored and halved Ask a question about this ingredient
6 cloves Garlic, chopped Ask a question about this ingredient
1 tablespoon Chinese Five Spice Ask a question about this ingredient
1 tablespoon Honey Ask a question about this ingredient
2 teaspoons Crushed red pepper Ask a question about this ingredient
1/2 teaspoon Vanilla Extract Ask a question about this ingredient
1 bunch Basil, stemmed and roughly chopped Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
Coat the bottom of a large saucepan with olive oil and bring to medium high heat. Add tomatoes cut side down.
Ask a question about this stepSeason with salt and pepper. Cover and cook for 20 minutes
Ask a question about this stepUsing a hand masher, mash tomatoes. Add five spice, honey, crushed red pepper, garlic and vanilla extract.
Ask a question about this stepLower heat and let simmer uncovered for about an hour, stirring occasionally. Add the chopped basil and simmer for approx. 20 minutes until it has the consistency of thick jam. Taste and adjust seasonings.
Ask a question about this stepI think I will let puree this, let it get really thick, and then call it "The World's Best Ketchup--Trust Me I Know".
I like it. I think that I'll puree then thicken and call it "The World's Best Catsup--Brenna Really Knows"
This tomato sauce is so amazing and unexpected. The flavor is unlike anything I have tried before. I used it last night as a base for a vegetable stew and it was fantastic. The five spice really comes through without being too hot, arabiatta style. Next I will use it to spice up my (non-recalled) eggs!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Catsup! Yes. EdMac, your condiments truly are the best. Trust me. I know.