Learn how to cook up this wonderful Toad in the Hole with Cabernet Ketchup pair it with!
Disclosure: This post is sponsored by Tom Gore Vineyards, whose wines are new in LCBO stores in Ontario! As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.
Have you ever made your own ketchup? It’s a fun project and the results will make you look at ketchup in a whole new way! This Cabernet Ketchup recipe comes courtesy of Tom Gore Vineyards and uses their Cabernet Sauvignon. Their Cabernet Sauvignon is a lovely dark red wine, with aromas of cherry and currant, notes of leather and tobacco leaf, along with hints of dark chocolate and mocha. It is medium bodies and balanced, making it a perfect red wine choice for any occasion.
The story of Tom Gore Vineyards is inspiring. Subtitled “the work of a farmer”, Tom Gore brings a farmer’s perspective to winemaking. For Tom Gore, farming is a way of life. He tended to his family’s vines since the age of seven, growing grapes for some of the finest winemakers in the region. Today, he is excited to venture out with wines of his own. His wines demonstrate how their attention to farming impacts the flavours and quality of the wine. Tom Gore wines are focused around being approachable, of exceptional quality and have great balance.
Beyond grape growing and wine making, Tom Gore maintains a small micro-farm, keeps bees for honey, raises small livestock, chickens for fresh eggs, olives for olive oil and grows over 60 different fruits and vegetables, including 15 different kinds of tomatoes!
This passion for fine ingredients and farm-to-table philosophy is obvious in their Cabernet Ketchup recipe, which starts with a wonderful collection of fresh ingredients, a lovely wine and whole spices that infuse their flavour in to the ketchup. The whole, toasted dried spices are packaged in to a bouquet garni, where they cook along with the sauce to impart their flavour, but are removed at the end, to deliver a smooth and flavourful ketchup.
Cook’s Notes for Toad in the Hole with Cabernet Ketchup
I used cheesecloth and kitchen string to make my bouquet garni. Be sure to use unwaxed string. If you don’t have cheesecloth available, you can use a coffee filter, a tea strainer or a piece of clean cotton or muslin.
Note that the dried spices for the bouquet garni are toasted. To toast your spices, simply scatter in a skillet over medium heat and stir around until they become fragrant. Remove to a bowl to cool.
The start of the ketchup recipe involves “sweating” the onion, garlic and ginger. Sweating is a process of cooking over low heat to encourage the ingredients to “sweat” or release some of their moisture and soften, but to not brown the ingredients in the process.
As it is Winter here in Canada, the choice of tomatoes was limited, but I looked for the nicest tomatoes I could find right now, which ended up being tomatoes on the vine. Roma/plum tomatoes would be a great choice for this ketchup, if you can find some nice ones.
As noted, I paired this lovely Cabernet Ketchup with a classic, British Toad in the Hole. While a bit of a snicker-worthy name, this dish of sausage, bacon, herbs and red onion in a simple batter of milk, eggs and flour is wonderfully delicious comfort food. In the best farm-to-table tradition, I gathered farm-fresh eggs and milk, locally-made artisan pork sausage and a variety of fresh herbs for my version here. The Cabernet Ketchup paired beautifully with this sausage and egg dish! The Toad in the Hole recipe is included below, as well.
- 1 red onion chopped
- 2 cloves garlic chopped
- 1 Tbsp ginger grated
- 2 Tbsp olive oil
- 4 lbs tomatoes peeled, seeded and chopped
- 2 cups water
- 1/4 cup light brown sugar
- 1/4 cup red wine vinegar
- 1/4 cup Tom Gore Vineyards Cabernet Sauvignon
- 1 Tbsp coriander seed toasted
- 1 Tbsp fennel seed toasted
- 1 Tbsp celery seed toasted
- 1 whole clove
- 1/4 tsp cayenne pepper
- 1 Tbsp celery salt
- 2 tsp freshly ground pepper
- Salt to taste
- In a large heavy-bottomed sauce pan, on low heat, sweat onion, garlic and ginger with the oil oil until onion is soft and translucent.
- Meanwhile, make a bouquet garni with the coriander seed, fennel seed, celery seed and clove.
- Turn heat to medium-high and add the tomatoes and water. Bring to a boil, then reduce heat to a simmer. Simmer until reduced by half, then remove from heat.
- Place mixture in a blender and blend until smooth. Pass through a sieve (not too fine) in to a fresh pot. Add the bouquet garni, sugar, wine and vinegar. Add remaining spices. Simmer mixture until it thickens and reaches the consistency or ketchup.
- Remove from heat and remove and discard the bouquet garni. Allow to cool, then transfer to a jar, bottle or small bowl. Use immediately or cover and refrigerate to use later. To appreciate the great flavours, serve at room temperature.
Toad in the Hole
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup milk
- 1 Tbsp grainy mustard
- 2 Tbsp fresh herbs chopped, parsley, rosemary, chives and/or thyme
- 2-3 Tbsp vegetable oil
- 4 pork sausages
- 4 strips bacon
- 1/2 medium red onion cut in to large slices
- Salt and pepper to taste
- In a medium bowl, whisk together the flour, eggs, milk, mustard and fresh herbs. Cover and let stand 1 hour.
- Preheat oven to 425 F. Place oil in oven-proof skillet or baking dish (enough for a thin layer over the entire bottom) and place in the preheated oven while you prepare the sausages.
- Wrap each of the sausages with a strip of bacon. Remove hot skillet with oil from the oven. Place the sausages in the middle and scatter the red onion slices around the outside. Place in the oven for 15 minutes, then remove, flip sausages and stir onions. Return to oven for a further 15 minutes. Have a baking sheet handy and re-whisk the batter near the end of this cooking time.
- Remove from oven. Place skillet on the baking sheet and quickly pour the batter over-top. Return to oven and allow to cook, without opening the oven door, for 25-30 minutes, or until puffed and golden.