Ketchup

Peel shallots and garlic clove, chop finely, sauté briefly in olive oil until translucent and quarter the washed tomatoes with skin and seeds, add, as well as the beet. Add thyme and bay leaf, extinguish with a little vinegar, add sugar and simmer gently for 40 minutes (do not do this). Then blend in a hand mixer, pass through a sieve, season with Tabasco, maybe add salt.

Finish the ketchup with mustard, red chili or horseradish.

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