Tomato Ketchup Recipe
This recipe for tomato ketchup uses roasted tomatoes for extra depth of flavor, as well as three kinds of vinegar.
Prep Time: 5 minutes
Cook Time: 55 minutes
Ingredients:
- 2 large ripe tomatoes
- ½ cup brown sugar
- ¾ cup finely chopped onion
- 2 cloves garlic, finely chopped
- 3 large (28 oz) cans crushed tomatoes
- ½ cup red wine vinegar
- ½ cup cider vinegar
- ½ cup balsamic vinegar
- Cayenne pepper, to taste
Preparation:
- Preheat oven to 450°F.
- Drizzle the two tomatoes in olive oil and roast them on a baking pan for 20 minutes or until they're soft and wrinkled looking but not burnt. Transfer them to a blender or food processor and puree until they're smooth.
Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.
- In a heavy-bottomed pot over a medium heat, warm the sugar, keeping it moving with a wooden spoon, for about a minute.
- Add the onion and garlic, the pureed roasted tomatoes and the complete contents of all 3 cans of crushed tomatoes. Reduce the heat to medium-low and cook for 10 minutes.
- Add the three vinegars and continue to cook for another 20 minutes or until reduced by two-thirds. It should be well thickened by now. Remove from heat and season to taste with the cayenne pepper.
- Strain through a cheesecloth-lined sieve and into a plastic quart container.
- Fill a large stockpot about halfway with a mixture of half ice, half water, and submerge the quaart container in the ice bath to chill. The idea is for the ice-water level to come most of the way up the outside of the quart container, but don't let any water into the ketchup.
- Stir the ketchup more or less constantly, until it the temperature reaches 70°F on an instant-read thermometer. Then remove the quart container from the ice bath, cover and transfer to the refrigerator where it will keep for about 10 days.
Makes about 1 quart of ketchup.
