Gourmet hot dogs with cannellini sauce, sliced green pepper, caramelized red onions, shredded cheese and ketchup

Gourmet hot dogs with cannellini sauce, sliced green pepper, caramelized red onions, shredded cheese and ketchup

Made with Double concentrated tomato paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

cooking sketch 105 min (COOK TIME: 75 min / PREP TIME: 30 min)

cooking sketch Medium

4 servings


  • 4 hot dog buns
  • 4 hot dogs
  • 250 g cannellini
  • 1 sliced green pepper
  • 8 tablespoon shredded cheese (cheddar or other)

Tomato ketchup:

  • 280 g passata
  • 100 g double concentrated
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/2 onion
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon cloves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 80 g sugar

Cannellini sauce:

  • 120 g cooked cannellini
  • 1 olive oil
  • 20 g water
  • Salt
  • Pepper

Caramelized onions:

  • 2 onions
  • 2 tablespoon butter
  • 1/2 teaspoon salt
  • 60 ml balsamic vinegar or red wine
  • 20 g brown sugar
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Caramelized onions:

  1. Peel the onions and slice them. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onions and stir to coat with the butter.
  2. Add 60ml of water, sugar and salt. Cover and cook the onions about 20 minutes, checking on them every 5 minutes. Uncover and continue cooking for another 40 minutes; on moderate heat. The onions should dry and darken, stir frequently during cooking (if necessary add a little water).
  3. After 40 minutes, raise the heat and blend with the balsamic vinegar or red wine, quickly evaporate the alcoholic part of the vinegar/wine and mix everything. Remove from the heat.

Tomato ketchup:

  1. Heat the olive oil over medium heat in a skillet and add chopped onion. Cook for 2 minutes, add the garlic and cook for another minute.
  2. Pour in the sugar, vinegar and salt. Bring to a boil, add passato and double concentrated and stir to combine.
  3. Add the mustard, cloves, and cinnamon and cook for 10 minutes until it thickens to ketchup consistency. Blend until smooth and refrigerate before using.

Cannellini sauce:

  1. Add all the ingredients into a blender. Blend until very smooth.
  2. Heat the hot dogs in a pan and cook them until the skins crisp. Spread with cannellini sauce.
  3. Place the hot dogs in the buns. Top them with with green pepper and caramelized onions. Sprinkle the shredded cheese over the top and broil the hot dogs in the oven for a few minutes until the cheese is melted. Serve with tomato ketchup.

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Also made with: Double concentrated tomato paste

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