Sauce of inspiration: Ketchup goes artisanal

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Sauce of inspiration: Ketchup goes artisanal

Homemade tomato ketchup, bottom, spicy peach ketchup, center, and raspberry balsamic ketchup, top.

Sauce of inspiration: Ketchup goes artisanal

SPF
Homemade tomato ketchup, bottom, spicy peach ketchup, center, and raspberry balsamic ketchup, top.
Homemade Tomato Ketchup

This recipe makes plenty. The excess can be frozen for use throughout the summer. Freeze in small containers so you can thaw just what you need.
Start to finish: 1 hour
Makes 7 cups
Ingredients
2 tablespoons pickling spice
1 tablespoon vegetable or canola oil
1 large sweet onion, sliced
Two 28-ounce cans crushed tomatoes
1 teaspoon garlic powder
¼ teaspoon cayenne
2 teaspoons smoked paprika
2 teaspoons mustard powder
1 tablespoon Worcestershire sauce
¾ cup packed brown sugar
¾ cup cider vinegar
2 teaspoons salt
½ teaspoon ground black pepper
Procedure
Using a small square of cheesecloth, tie the pickling spice into a bundle with butchers twine or string. Set aside.
In a deep saute pan over medium, heat the oil. Add the onion and saute until soft and beginning to brown, 8 to 10 minutes. Add the tomatoes, garlic powder, cayenne, smoked paprika, mustard powder, Worcestershire sauce, brown sugar, cider vinegar, salt, pepper and the pickling spice sachet. Cook for 45 minutes, or until thick.
Remove and discard the pickling spice sachet. Working in batches, transfer to a blender and puree. Transfer the mixture to a clean jar and refrigerate. Keeps for up to 3 weeks.
Recipe from Alison Ladman

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