home made chips & roasted tomato ketchup

hi friends! i’m back from a week in the south of france. i really missed you! it was beautiful and good to be away – for both, body and soul. now i’m refreshed and full of energy. though i think i might need some (preferably wild) plans to compensate for the couple of days that we mainly spent relaxing. so not many news – but of course really good food was happening… brought back thousands of pictures. it will be hard work – but i’ll share the essence with you here, asap. can’t wait. talk soon! xx
home made chips

4 yellow potatoes
1 purple potato
1 liter vegetable oil
2 tsp. fleur de sel
peel the potatoes, then slice into very fine slices with a mandolin (or, if you’re really good, with a knife).  water the yellow potatoes to get the starch out (don’t water the purple potato as it will remove the color) for at least 15 minutes. drain and pat dry, thoroughly. heat the oil in a deep saucepan. try the heat with a breadcrumb: when it sizzles nicely, dancing around, the oil has the perfect temperature. now deep fry the potato slices portion by portion for about a minute or two (they can go from pale to burnt in a jiff, so make sure you watch them carefully). remove with a sieve and place on kitchen paper to dry. season with a sprinkle of salt immediately. proceed with the rest of the potato slices. serve on the same day, to guarantee maximum crispiness pleasure.
roasted tomato ketchup

500 g mixed tomatoes (i used cherry tomatoes and perretti)
4 garlic cloves, with skins
1 bunch thyme
1 tsp. fleur de sel
3 tbsp. olive oil
1 tbsp. brown sugar
1 tbsp. white wine vinegar
1 pinch harissa
wash and half the tomatoes, then put them (face side up) on a baking pan lined with parchment. sprinkle with the olive oil, season with salt and add the thyme and garlic on top. roast on very low heat (100 c / 200 f) for at least 2 hours (more doesn’t hurt). remove from the oven and let cool. put the tomatoes in a food processor and pulse until smooth. add the sugar, vinegar and harissa. can be stored in a sterilized jar in the fridge for up to one week. 
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