Recipe courtesy of David Rosengarten

Tomato Ketchup

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  • Total: 3 hr 40 min
  • Prep: 10 min
  • Cook: 3 hr 30 min
  • Yield: about 2 quarts
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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


  1. Place onion slices on grill. Grill until the slices are blackened on both sides -- about 15 minutes per side.
  2. 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.
  3. In saucepan combine the blackened onions, the toasted spices, red wine vinegar, brown sugar, garlic, capers, and hot sauce.
  4. 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.