Tomato Ketchup

Total Time:
3 hr 40 min
Prep:
10 min
Cook:
3 hr 30 min

Yield:
about 2 quarts

Ingredients
  • Onion slices from 2 large onions, 2/3-inch thick
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 cup red wine vinegar
  • 1/3 cup, plus 1 tablespoon (1/4 pound) packed brown sugar
  • 1 head garlic, cloves peeled
  • 1/4 cup capers with their brine
  • 1/4 cup hot sauce
  • 3/4 teaspoon paprika
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground oregano
  • 3/4 teaspoon freshly ground black pepper
  • 4 teaspoons ground cardamom
  • Salt to taste
  • Three 28-ounce cans whole tomatoes
  • Two 12-ounce cans tomato paste
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.


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    Recipe courtesy of Food Network Kitchen