SMOKED PINEAPPLE TOMATO KETCHUP
1 (800gm) can whole, peeled tomatoes 2 teaspoon olive oil 1 small onion, chopped 1 cup ripe pineapple, halved and smoked over coconut husk 1/8 teaspoon ground clove 1/4 teaspoon Freshly ground black pepper 1/3 cup brown sugar 1/3 cup apple cider or plain vinegar 3 Tablespoon tomato paste 1-2 fresh chilli, chopped fine 1. In a blender, puree tomatoes until smooth. 2. In a medium pot, heat canola oil on medium heat. Add onion and pineapple; cook 10 minutes or until browned. Add clove and pepper; cook 1 minute. 3. Add brown sugar, cider vinegar, tomato paste, soy sauce, pureed tomatoes, and chilli. Heat to boiling on high. Reduce heat to medium-low; simmer 50 minutes or until thickened, stirring occasionally. 4. Cool slightly. In a blender, puree until smooth. Refrigerate until cold; keeps for 3 weeks in the fridge.
Fruit Salusalu was inspired by the Fijian ceremonial garland