Grilled Fingerling Potatoes and Cabernet Ketchup

Tom Gore Vineyards wines are a work of passion from second-generation Sonoma County grape farmer Tom Gore. In celebration of the farmer’s lifestyle, Tom and his longtime friend, Chef Tiffany Smejkal, have crafted a few Sonoma-inspired recipes. Enjoy them with Tom’s namesake wines, and bring the farmer’s experience to your home throughout the year.

Grilled fingerlings paired with Tom Gore wine
Grilled Fingerling Potatoes and Cabernet Ketchup
Grilled Fingerling Potatoes and Cabernet Ketchup
Servings
8
Servings
8
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. In a large heavy bottomed sauce pan, on low heat, sweat onion, garlic, and ginger with the olive oil until onion is soft and translucent.
  2. Meanwhile, make a bouquet garni, with the coriander seed, fennel seed, celery seed, and clove.
  3. Turn heat to medium-high and add the tomatoes and water. Bring to a boil then reduce heat to a simmer. Reduce by half. Remove from heat.
  4. Place mixture in a blender and blend until smooth. Pass through a sieve into a new pot with the bouquet garni, sugar, wine, and vinegar. Add remaining spices. Simmer until it thickens and reaches the consistency of ketchup.
  5. Remove from heat and remove and discard the bouquet garni. Cool.
  6. For potatoes, cut each potato in half length-wise and toss in the olive oil, salt, and paprika.
  7. On medium heat, place cut side down onto grill. Cook about 4 minutes on each side or until cook through. Remove from heat.
  8. Sprinkle with Parmesan cheese and serve with chilled ketchup.