Recipe courtesy of David Rosengarten
Tomato Ketchup
- Yield: about 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 37
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 291
- Total: 3 hr 40 min
- Prep: 10 min
- Cook: 3 hr 30 min
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.