Last of our 3 special french Halloween recipes : Razor-sharp fries, dripping with blood red ketchup…
Temps de préparation
25 min
Ingrédients Pour
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1.20 kg
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6 tbsp
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5 tbsp
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1 pinch
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1 pinch
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x 1
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Préparation
1
Cut the tomatoes into chunks. Peel and dice the onions. Peel and slice the garlic cloves.
2
Heat the olive oil in a casserole dish. Add the onions and sauté them on a medium heat for around 10 minutes.
3
Add all the other ingredients, cover and leave to simmer for 30 minutes.
4
Remove from the heat and blend with a hand blender. Return to the heat and cook gently for another 45 minutes to achieve a thick consistency. Meanwhile, immerse a jar in boiling water for 90 seconds. At the end of the cooking time, fill it with ketchup and seal. Set aside until the next day.
Remove from the heat and blend with a hand blender. Return to the heat and cook gently for another 45 minutes to achieve a thick consistency. Meanwhile, immerse a jar in boiling water for 90 seconds. At the end of the cooking time, fill it with ketchup and seal. Set aside until the next day.
5
On the day, preheat the oven to 400°F. Cut the potatoes into evenly sized fries. Spread the fries out on the drip pan, lined with baking paper. Drizzle with sunflower oil, season with salt and mix with your hands. Bake for 30 to 40 minutes, turning regularly. Serve with the ketchup.
Accorder avec
A younger dry white wine: Bordeaux, Coteaux-du-Loir or Côtes-d’Auvergne.
Étiquettes
Nos dernières recettes
