Lifehack Tomaten Ketchup ürdich

Ingredients

• 4 Ripe Tomatoes (medium‑size, washed and quartered)
• 100 g Unsalted Butter (cut into small cubes, softened)
• 1 tsp Salt (fine sea salt)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Sugar (optional, balances acidity)
• 2 tbsp Fresh Parsley (finely chopped, optional garnish)

Instructions

1. Prepare Tomatoes

   Wash the tomatoes, cut them into quarters, and set aside on a plate.

   Time: PT5M

2. Sauté Tomatoes

   Heat the saucepan over medium heat, add the butter cubes, and let them melt. Add the quartered tomatoes, sprinkle with salt, pepper, and sugar, then cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium heat

3. Blend to a Smooth Spread

   Remove the pan from heat. Using an immersion blender, blend the hot tomato‑butter mixture until smooth and creamy. Be careful of steam.

   Time: PT2M

4. Finish and Store

   Stir in the chopped parsley, taste and adjust seasoning if needed. Transfer the spread to the airtight container, let it cool to room temperature, then refrigerate.

   Time: PT3M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

5 g

Fat

10 g

Fiber

1 g