Tomato Hotpot Recipe
Ingredients:
- Tomatoes: 600g (~5)
- Onion: 120g, finely chopped (~half)
- Garlic: 4 cloves, minced
- Ginger: 15g, sliced
- Tomato paste: 2 tbsp (30g)
- Ketchup: 2 tbsp (30g)
- Oyster sauce: 4 tbsp (30g)
- Sugar: 1.5 tsp (6g)
- Salt: 1.5 tsp (8g)
Instructions:
- Prep the Tomatoes: If using fresh tomatoes, freeze them beforehand. When ready to cook, soak the frozen tomatoes in warm water for 10 seconds. The skin will peel off easily.
- Sauté Aromatics: Heat some oil in a large pot over medium heat. Add finely chopped onion, minced garlic, and sliced ginger. Stir-fry until the onions become translucent and fragrant.
- Add Tomatoes: Chop the peeled tomatoes and add them to the pot. Stir in the tomato paste, ketchup, oyster sauce, sugar, and salt.
- Cook Down: Continue stirring frequently to prevent sticking and splattering. Reduce the heat to low if needed, and partially cover the pot. Cook until the tomatoes break down, the liquid reduces, and the oil turns a deep red color, about 20-30 minutes.
- Remove Ginger: Once the base is cooked down, pick out the ginger slices.
- Add Water: Add water to your desired consistency, depending on how thick or soupy you like your hotpot base.
- Simmer: Bring the base to a simmer. Add your choice of meats and vegetables to cook directly in the hotpot, or store the base for later use.
- Enjoy: Serve with rice, noodles, or as a soup! You can also freeze the base to use throughout the week for quick meals.
