Recipe courtesy of David Rosengarten
Total:
3 hr 40 min
Active:
10 min
Yield:
about 2 quarts
Level:
None

Ingredients

Directions

Place onion slices on grill. Grill until the slices are blackened on both sides -- about 15 minutes per side.

In small black skillet toast the coriander seeds, cumin seeds, and mustard seeds about 5 minutes, and then grind them in a mortar and pestle or a spice grinder.

In saucepan combine the blackened onions, the toasted spices, red wine vinegar, brown sugar, garlic, capers, and hot sauce.

Add the paprika, cinnamon, allspice, ginger, oregano, black pepper, cardamom, and salt to taste. Then add the whole tomatoes and tomato paste. Simmer this mixture for 3 hours, stirring every 15 minutes to break up the tomatoes and to prevent sticking. Puree some of the mixture in a blender and return to the pot. If the pureed ketchup seems too thin, continue cooking it until it's reduced to a consistency you like.

IDEAS YOU'LL LOVE

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Tomato and Radish Salad

Recipe courtesy of Jamie Deen

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Fusilli with Sun-Dried Tomato Vinaigrette

Recipe courtesy of Giada De Laurentiis

Green Pepper and Tomato Salad

Recipe courtesy of Rachael Ray

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

Recipe courtesy of Bobby Flay

Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas

Recipe courtesy of Rachael Ray

Homemade Tomato Ketchup

Recipe courtesy of Sara Moulton

Roasted Tomato Ketchup

Recipe courtesy of Bobby Flay

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking