Stokes Sauces: Cooking with ketchup

Award-winning tomato ketchup

http://www.stokessauces.co.uk/category/ketchups-and-sauces

for gold medal taste

Because tomatoes are the backbone of so many Stokes sauces, their quality and consistency are paramount.

We found just what we needed ripening in the Mediterranean sunshine on the hillsides of southern Italy.

Instead of milling the tomatoes as most producers do, we simmer them gently for better, natural flavour and firmer texture.

What's more, we use 200g of these beauties in every 100g of Stokes Tomato Ketchup. That's integrity, quality and taste.

Cook it with Ketchup

Melanzane alla Parmigiana

This simple, southern Italian baked aubergine dish is packed with the flavours of the Mediterranean. It's probably because our tomatoes come from the region that our Award-Winning ketchup feels so deliciously at home in the bake.

You'll need:

2 garlic cloves, grated
6 tbsp of extra virgin olive oil
2 x 400 g tins of chopped tomatoes
4 aubergines, cut to long, thin slices
85 g of freshly grated Parmesan cheese
plenty of freshly torn basil leaves
ditto oregano leaves
4 tbsp of Stokes Tomato Ketchup
1 beaten egg

Here's how:

Heat the oven to 180°C/gas mark 6. Cook the garlic, tomatoes and ketchup together in olive oil, simmering for 10 minutes to reduce the sauce.

In a separate pan with oil, cook the aubergine slices in batches for about five minutes on each side, then soak off the excess fat on kitchen paper.

In an ovenproof dish, make layers of aubergine slices first, topped with tomato sauce, a sprinkle of basil, oregano and Parmesan, repeating until the layers are complete. Pour the beaten egg over the top and a final scattering of cheese then bake for 20 minutes.

Molto bene !

Other great international
classics include:

Add a good glug or two of our Tomato Ketchup to simmering baked beans to make a richer, deeper sauce.
Stir into a bolognaise sauce for extra tomato flavour!
Add a dash of white wine vinegar, oil and Worcestershire sauce to Ketchup for a saucy salad dressing
Add chopped peppers, onion and garlic to ketchup for a delicious burger relish!
Stir into soups and stews as a rich, tomatoey base.

Garlic & honey glazed pork chop

You'll need:

4 tbsp of Stokes Tomato Ketchup
1 tbsp of runny honey
1 tbsp of dark soy sauce
2 cloves of garlic, grated
4 pork chops

Here's how:

Mix together the ketchup, honey, soy sauce and garlic. Coat the chops thoroughly with the sauce.

Now grill them turning 2 or 3 times for 6 minutes each side until the juice runs clear when you prick each chop with a sharp knife at the thickest part by the bone.

It's very simple and very tasty.

Stir fry 'chup chicken

You'll need:

2 boneless skinless chicken thighs
2 boneless, skinless chicken breasts
4 tbsp rapeseed oil
3 garlic cloves, grated
1/4 tsp of cayenne pepper
1 tbsp of dark soy sauce
4 tbsp of Stokes Tomato Ketchup ('chup)

Here's how:

Cut the chicken into 2 cm cubes, dust the pieces in seasoned flour and fry on a medium high heat in a wok for 6 or 7 minutes until the meat browns.

Add the garlic, soy sauce, cayenne pepper and ketchup to the chicken. When the sauce starts to bubble, turn the heat down and let it simmer gently for 10 minutes.