Why Use Tomato Ketchup as a Base?

1. Pasta sauce

Ingredients:

• 1/2 cup tomato ketchup
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 medium onion, minced
• 1 tsp oregano (dried)
• 1/2 tsp pink salt (or regular salt)
• 1/4 tsp black pepper
• 1/2 to 3/4 cup water (to adjust consistency)

Steps to Make:

1. Heat the Olive Oil: In a pan, heat 2 tablespoons of olive oil over medium heat.
2. Sauté Garlic & Onion: Add the minced garlic and onion to the pan. Sauté for 2-3 minutes, until the garlic is fragrant and the onions are softened and translucent.
3. Add Tomato Ketchup: Stir in the tomato ketchup, ensuring the garlic and onion are well combined with the ketchup.
4. Season the Sauce: Add oregano, pink salt, and black pepper powder to the sauce. Stir to combine and let the flavours meld together.
5. Add Water to Adjust Consistency: Gradually add water, 1/4 cup at a time, until the sauce reaches your desired consistency. If you prefer a thicker sauce, use less water.
6. Simmer & Let it Cook: Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally. The sauce should thicken and develop a rich flavour.
7. Taste and Adjust: Taste the sauce and adjust seasoning if needed by adding a pinch more salt, pepper, or oregano.
8. Serve: Once your sauce is ready, pour it over your favorite pasta and toss well. Garnish with fresh basil or a drizzle of olive oil if desired.

Tips:

• Add a pinch of red chilli flakes or a dash of hot sauce if you prefer some heat in your pasta sauce.
• This sauce can be stored in the fridge for up to 4-5 days. 

2. Creamy Cocktail Sauce

Ingredients:

• 1/4 cup tomato ketchup
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp soya sauce
• 1-2 tbsp hot & sweet sauce (adjust to taste)

Steps to Make:

1. Combine the Ingredients: In a mixing bowl, combine the tomato ketchup, mayonnaise, lemon juice, soya sauce, and hot & sweet sauce. Stir until all the ingredients are thoroughly mixed and the sauce is smooth.
2. Taste and Adjust: Taste the sauce and adjust the seasoning. If you like more tang, add a little extra lemon juice; for more sweetness or heat, increase the hot & sweet sauce to your liking.
3. Chill (Optional): If you have the time, refrigerate the sauce for 15-20 minutes before serving to let the flavours meld together. However, it's ready to serve immediately!
4. Serve: Serve as a dip for fries, chips, or fresh vegetables.

Tips:

• Adjust the thickness of the sauce by adding a little more mayonnaise for creaminess or ketchup for sweetness.
• Store leftover sauce in an airtight container in the fridge for up to 3 days. It's perfect for use in salads or as a sandwich spread.

3. BBQ Sauce

Ingredients:

• 1/2 cup tomato ketchup
• 2 tbsp soya sauce
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1/2 tsp red chilli powder (adjust to taste)

Steps to Make:

1. Mix the Ingredients: In a medium saucepan, combine tomato ketchup, soya sauce, brown sugar, apple cider vinegar, and red chilli powder.
2. Simmer: Place the pan over medium heat. Stir the mixture and bring it to a gentle simmer. Let it cook for 5-10 minutes, stirring occasionally, until the sauce thickens slightly and the flavours combine.
3. Taste and Adjust: Taste the sauce and adjust the seasoning. If you like it sweeter, add a bit more brown sugar; for extra heat, increase the amount of red chilli powder. If it’s too thick, add a splash of water to thin it out to your desired consistency.
4. Cool and Serve: Remove the sauce from the heat and let it cool. Once cooled, it’s ready to use! Brush it over grilled meats, use it as a marinade, or serve it as a dipping sauce on the side.

Tips:

• If you prefer a smoky BBQ sauce, add 1/2 tsp of smoked paprika.
• This BBQ sauce can be stored in an airtight container in the fridge for up to 2 weeks. 

4. Tomato & Basil Pesto Sauce

Ingredients:

• 1/2 cup tomato ketchup
• 1/4 cup fresh basil (roughly chopped)
• 2 tbsp extra virgin olive oil
• 2 tbsp grated parmesan cheese (or any cheese of your choice)
• 1 clove garlic, minced
• 1/2 tsp pink salt (or regular salt)
• 1/4 tsp black pepper powder

Steps to Make:

1. Prepare the Basil Pesto: In a small bowl, combine the chopped fresh basil, olive oil, grated parmesan cheese, minced garlic, pink salt, and black pepper powder. Stir well until the ingredients are fully mixed together into a rough pesto.
2. Mix with Ketchup: Add the tomato ketchup to the basil pesto mixture. Stir until the ketchup is fully combined with the pesto, creating a smooth, creamy sauce.
3. Taste and Adjust: Taste your Tomato & Basil Pesto Ketchup and adjust the seasoning if needed. Add a pinch more salt or pepper, or a bit more grated cheese for extra richness.
4. Serve: Once your sauce is ready, serve it immediately as a dip, or drizzle it over your favourite foods like fries or grilled vegetables.

Tips:

• If you prefer a milder cheese, mozzarella or ricotta also work beautifully in this recipe. 
• You can add other herbs like parsley or oregano for a different flavour profile.
• This sauce can be stored in the fridge for up to 3 days in an airtight container. The flavours will continue to meld and develop over time.

5. Ketchup Teriyaki Sauce

Ingredients:

• 1/2 cup tomato ketchup
• 3 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 1 tbsp honey (or more for added sweetness)
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp sesame oil
• 1 tsp sesame seeds (for garnish)

Steps to Make:

1. Combine the Sauce Ingredients: In a pan, combine the tomato ketchup, soy sauce, apple cider vinegar, honey, grated ginger, and minced garlic. Stir well to combine.
2. Cook the Sauce: Place the pan over medium heat and bring the mixture to a gentle simmer. Let it cook for about 3-5 minutes, stirring occasionally, until the sauce thickens slightly and the flavours meld together.
3. Add Sesame Oil: Once the sauce has thickened to your liking, stir in the sesame oil for that extra layer of richness. Continue to simmer for another 1-2 minutes.
4. Taste and Adjust: Taste the sauce and adjust the sweetness or saltiness. If you prefer it sweeter, add a little more honey; if you want it saltier, add a dash more soy sauce.
5. Garnish and Serve: Once the sauce is ready, remove it from the heat and allow it to cool slightly. Garnish with sesame seeds before serving. 

Tips:

• If the sauce is too thick, add a splash of water or a little extra vinegar to loosen it up. If it's too thin, continue simmering to reduce it further.
• Add a pinch of chilli flakes or a small drizzle of sriracha sauce for a spicy kick.
• This sauce can be stored in an airtight container in the fridge for up to 1-2 weeks. The flavours will continue to develop over time.

Conclusion

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