Tasting and grading Australian tomato sauces at the supermarket – and how to cook with them | Australian food and drink

The term “basic supplies” is very boring. How do you expect to find inspiration from a dusty cabinet of jars, spices and unknown flour?

The pickles and seasonings hiding in the dark recesses, though, have a lot of untapped potential. Not only should the sticky jar of honey be used for tea or toast, nor should this curry paste be banished into the life of Tuesday night’s curry. I can hear the mango crying out for attention from your fridge door.

They all deserve more than that recipe you bought for them. These little ones really are flavor bombs that you can use to amp up your nighttime dishes. imagined! Rich, warm, nutty, and smoky umami foods to elevate and inspire your cooking, they’re already sitting in your pantry.

First, let’s define what I mean by store. I’m a chef, an avid home cook, and of Asian heritage, so my pantry stocked accordingly. What’s unfamiliar to some people is essential to others, so head to a supermarket or grocery store and buy an ingredient you don’t usually know what to do with it. This is what I’m here for.

Having said that, let’s start with something most of us probably sit in the fridge or pantry: ketchup.

Ketchup was underrated. We call it tomato sauce in Australia. Or just “sauce”. I love it, it’s straight and straight. Like no other broth.

Its uses have been clearly identified in Australian culture: hot potato chips, sausage rolls, and informally pressed over a single sausage on a slice of white Tip Top bread. You can find it in pressed packets for an extra 50 cents with meat pie, or in a 4-quart dripping jug next to sporks at the chip store.

According to Heinz, the main difference between tomato sauce and tomato sauce lies in the amount of tomatoes used. Supposedly, ketchup contains more tomatoes, and in some cases also tomato paste, so it’s thicker and richer than its tomato sauce counterpart. But my taste tests suggest that the real difference is between the brands and price points, not between the terms “ketchup” and “tomato sauce.”

I bought all the tomato sauces and ketchup available at the local supermarket, and tried them all for four main factors: sweetness, viscosity, acidity, and complexity. We generally have Heinz at home, and I was surprised to find that he didn’t even make it into the top three. This is what I tried:

Straight up, the Rosella tomato sauce was like swallowing a dose of vinegar (I’ve already eaten a tablespoon of it and I wouldn’t advise anyone to do that.) The sauce is very thin and watery, and certainly not enough sweetness to balance out the extreme acidity. The tomato flavor isn’t very pronounced either.

Berenberg was fun, the sauce is very thick, almost chunky, and there is plenty of flavour. Think plenty of warm seasoning and a relentless onion flavor that basically beats the tomato. It’s definitely delicious, but it’s more like a sauce than a tomato sauce.

Sweetness and acidity well balanced and smooth. This is the only ketchup on the list, and it lists “167g tomato concentrate per 100ml”. No one else has specified how much tomato is in the sauce, so I don’t really have a point of comparison. It can be piles and it can be medium. Anyway, the seasoning is nicely highlighted and the sauce has a nice silky texture. everything.

Everything else is good. Tomato Fountain Sauce has a lovely, rich tomato flavor with some warm cinnamon spice. Beautiful sweetness and balanced acidity.

Master Foods
This tomato sauce is thick and rich, but has a very strong onion flavor similar to Berenberg sauce. It’s not annoying, and it’s definitely more tastier than sweet. A more squeezable version of Beerenberg.

Woolies’ tomato sauce is smooth but somewhat acidic and lacks the much-needed sweetness for balance. It’s somewhat lacking in the flavor and body department, too.

goose sauce
I had never heard of this brand before trying it, and I was glad I found it so delicious. Thick, rich, and tomato, with just enough spice to give it a nice deep flavor. It’s totally acid-restricted too, so there’s just enough to give it a nice touch. According to the label, this tomato sauce is made with naturally fermented vinegar, as opposed to acetic acid. A quick look at other bottle labels sees acetic acid listed as an acidity agent on all of them, except for Heinz.

Unfortunately, there were a lot of sauces and not a lot of ketchup available in the regular Australian supermarket, so my original intention to compare the differences between the two was thwarted. However, there are stark differences between brands and deciding which one is better really falls under personal preference.

I’m surprised to admit that Ozesauce’s Natural Australian Tomato Sauce was my favorite, as I’m one of those people who is easily swayed by the brands (and the beautiful packaging). I don’t have a lot of sweets lovers, so the gentle sweetness was good for me. Combined with the rich tomato flavor and lovely acidity, Ozesauce was fantastic.

In Southeast Asia and Japan, ketchup has found its way into countless dishes, bringing acidity, liveliness, and depth to sauces. When used as a seasoning, it brings a very sweet and intense tomato flavor that is very attractive. It’s like a shortcut to the sweetest mashed tomatoes in the middle of summer. I had no shortage of recipes to choose from for this roundup, so here are two of my favorite recipes using ketchup.

Spaghetti Napuritan (Japanese ketchup pasta)

to equip 15 minutes
cook 20 minutes
serve 2

Japanese Naboritan is an easy, kid-friendly dish. Photo: Roshen Cole/The Guardian

Easy there, my pasta originals. Spaghetti Naporitan is a dish native to Japan. Itamshi It refers to a blissful blend of Japanese and Italian dishes, and the concentrated tomato flavor in the ketchup makes it a great place for mashed tomatoes in this noodle dish. The thickening agents in the ketchup also help the sauce coat the pasta, and sautéing them briefly in the sauce adds a nice, juicy flavor to the dish. While the point of this entire article is to use what you have on hand, Beerenberg and Masterfoods go well with this dish because the onion flavor served here is so much fun.

Arabicki sausage is a Japanese smoked sausage that can be found in the freezer section of Japanese and Korean groceries. You can substitute any “quick” sausage like frankfurters or kransky (even hot dogs), or you can use sliced ​​bacon or ham instead. Leave the meat out completely for a vegetarian version, and throw in a handful of sliced ​​mushrooms. Bonus points because this dish is very suitable for children.

200 grams of spaghetti
4 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons soy sauce
2 tablespoons unsalted butter
1 tablespoon olive oil
4 Japanese Arabic sausage
cut diagonally into 1 cm slices
2 cloves garlic
½ brown onion (85 g), cut into cm slices
½ orange pepper (60 g), cut into cm pieces
½ yellow pepper (60 g), cut into cm pieces
1/8 teaspoon Tabasco
15 gm parmesan cheese
1 teaspoon parsley leaves, section

Bring a large pot of salted water to a boil and cook the pasta according to the instructions on the package. Drain the pasta and reserve ½ cup of the starchy cooking water.

Stir ketchup, Worcestershire, Tabasco, and soy sauces together in a small bowl.

Melt the butter and olive oil over high heat in a frying pan or skillet. Fry the sausages over medium heat until some of the fat has exploded and the sausages are beginning to turn brown (five or six minutes), then add the chopped garlic to the pan. Fry over medium heat until fragrant (2 to 3 minutes), then add sliced ​​onions and capsicum. Fry the onions until translucent (three to four minutes).

Pour the prepared sauce into the pan and fry over high heat for 30 seconds. Add the cooked pasta and stir until covered. If the pasta is too dry, add a little more reserved pasta water. Fry over medium heat for two to three minutes.

Divide the pasta between two warm plates and top with Parmesan cheese and grated parsley. More Tabasco too, if desired.

Nasi Pattaya (fried rice omelette)

to equip 15 minutes
cook 20 minutes
serve 4

Chef Roshen Cole has created recipes that focus on one ingredient, ketchup.
Nasi pattaya is a simple, weekday-friendly dish that is served as a complete meal for one. Photo: Roshen Cole/The Guardian

Pattaya is located in Thailand, but this fried rice dish hails from Singapore and Malaysia. I first came across it in Kuala Lumpur, when I was a picky kid who would eat this omelette-wrapped fried rice with gusto.

Nasi pattaya is a simple, weekday-friendly dish that is served as a complete meal for one. The classic recipe calls for chicken pieces, cubes, and frozen vegetables, but you can really add anything you like. Spicy tomato rice was the star of the show, wrapped in a thin omelette and topped with more ketchup. Classic balanced sauces like Heinz or Fountain are great here.

To prepare fried rice
1½ tablespoons vegetable oil
2 garlic cloves,
1 leek, thin slices
2 tablespoons oleic sambal
6 medium sized shrimp
decapitated, decapitated, decapitated
200 gm chicken thighBone and skin removed, cut into small dice
100 grams of carrots, finely cubed
8 green beans, section
1 hot pepper (optional), thinly sliced
3 cups cooked cold rice
3 tablespoons ketchup
2 teaspoons soy sauce
white pepper
salt to taste

for omelette
5 eggs
Half a teaspoon of soy sauce
Half a teaspoon of white pepper
vegetable oil for frying

Chef Roshen Cole has created recipes that focus on one ingredient, ketchup.
The classic nasi pattaya recipe requires shredded chicken and frozen mixed vegetables, but you can add anything you like. Photo: Roshen Cole/The Guardian

Heat 1½ tablespoons vegetable oil in a frying pan or skillet over medium-high heat. Add garlic and shallots and saute for one to two minutes. Add the sambal oleic and fry for 30 seconds. Add prawns and sauté for 30 seconds, then remove from saucepan and set aside. Add the chicken and fry until browned (four to five minutes), then the carrots, green beans, and chili. Add rice and stir over high heat using the back of a spoon to gently break up any clumps of rice as you go.

Reduce the heat and add the ketchup, soy sauce, salt and a pinch of white pepper. Stir over medium-high heat, then check for seasoning and adjust if necessary. Set the rice aside while making the omelette.

In a bowl, whisk eggs with soy sauce and white pepper. Heat a little vegetable oil in a non-stick frying pan and pour the egg mixture into the pan. Stir swirls to form a thin omelet and cook for 20 seconds. Put out the fire.

Fill a small bowl to the brim with the fried rice and carefully flip the bowl over in the middle of the omelette. The rice should form a neat little dome in the center of the omelette. Use a spoon to fold the sides of the omelette over the rice like an envelope. Place a serving plate over the skillet, and flip the omelette package directly onto the plate.

Sprinkle more ketchup over the top until you’re done, and repeat for the remaining three servings.

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