Curtis Stone's Tomato Sauce (Ketchup)
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Australian chef Curtis Stone says you can’t eat sausage rolls without tomato sauce (or ketchup). Here’s his homemade tomato sauce recipe — less sweet than bottled ketchup, rich and silky.
Watch the video below — part of our “Chef That!” series — to see how Kahn makes the tomato sauce and sausage rolls.
Australian chef Curtis Stone demonstrates two sausage rolls in the L.A. Times Test Kitchen, one with chicken and one with pork. Plus, his recipe for ketchup.
Curtis Stone's Tomato Sauce
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add the tomato paste and cook, stirring occasionally, until it begins to deepen in color and caramelize, about 2 minutes.
Add the brown sugar and continue cooking, stirring often, for 5 minutes. Add the tomatoes, vinegar, soy sauce, mustard, salt, chipotle powder, allspice and cloves and stir well to combine. Cover the pot. Reduce the heat to medium-low and simmer, stirring occasionally to prevent the sauce from scorching, until thickened (to a ketchup-like consistency), about 30 minutes.
Cool slightly and transfer to a blender. Cover the blender with a lid and towel. Starting very slowly, blend until completely smooth. It will take a few minutes to achieve a silky texture. Transfer to a bowl or container and chill for 1½ hours. The sauce will keep in a covered container in the refrigerator for up to 1 month.
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