Flame red tomato sauce
Flame red tomato sauce/ketchup
A chip is not a chip unless it has tomato sauce on it.
Unless you are my mother who always had to put vinegar on her chips. But she was English……. and I am kiwi.As you could imagine I go through a lot of sauce with a history like that.
When I was a kid mum made chips cooked in mutton fat, then as an adult I made them in the oven, now I have up graded to one of those air fryers, and I have to say the more I use it, the more I love it. Now my chips are almost fat free.
Since I have been making this tomato sauce I guilty confess to cooking nothing but mashed spud (potatoes) and eating them with just this sauce on top. The flavour of it is so fresh and bright.
Xanthan is used in foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. And so much more, pop over to Wikipedia to read all about. It is actually quite interesting.
When using glucose syrup, try not to spill it, it is very awful to clean up, it will stick to everything and you need really hot water remove it, and when it lands on the floor and you step in it. You foot makes a funny noise in trying to release itself from it.
Always put it in after the other ingredients, if you do not it will stick to the bottom of the blender and not blend.
I used my Mycook Premium thermal mixer, but all you really need is a high speed blender.
Tell me what your favorite sauce is for chips? what do you use?
- 400 grams of tomato paste
- 400 grams of distilled or white vinegar
- 400 grams of glucose syrup
- 80 grams sugar
- 30 grams of salt
- 1 gram ground cloves
- 2.4 grams of xanthan gum (approximately 1 teaspoon)
- The xanthan gum is commonly used as a food thickening agent (in salad dressings, for example) and a stabiliser (in cosmetic products, for example, to prevent ingredients from separating)
- Put the tomato paste and vinegar in first before adding in the glucose syrup. This stops the syrup from sticking to the bottom of the blender.
- Refrigerate, keeps for 2-3 weeks, if it lasts that long.
Put the tomato paste and vinegar in first before adding in the glucose syrup. This stops the syrup from sticking to the bottom of the blender.