Smoky Tomato Ketchup
Sauces and Marinades • American
Description
There are at least three advantages to making ketchup from scratch. First, it's a great reason to use tomatoes that are slightly overripe or have started to spoil but are still good to use. Second, you'll know exactly what goes into it; for example, the smoky flavor comes from bacon, not some flavor enhancer. And third, once you've mastered this simple recipe, you can add a dozen new dishes to your repertoire: it can be used for pizza and pasta, homemade nuggets and burgers, and served with meats and poultry, enhancing their umami flavor. This rich and zesty sauce is even delicious simply spread on bread—something you wouldn't think to do with store-bought ketchup.
Ingredients
- Tomatoes 15 oz
- Garlic 3 cloves
- Bacon 5 oz
- Spanish onions 1 head
- Butter 0 oz
- Passata Tomato Sauce 1 tablespoon
- Raw cane sugar 3 spoons
- Mild Chili Spice ½ pieces
- Red Wine Vinegar 1 tablespoon
- Salt to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Place the tomatoes on a baking sheet lined with parchment paper (cut large ones in half), top with sliced garlic, and roast in a preheated oven at 390°F (about 400 degrees Fahrenheit) for 10-15 minutes.
Step 3
Chop the bacon finely.
Step 4
Finely chop the red onion.
Step 5
Sauté them in butter until golden brown.
Step 6
Add the tomatoes and tomato paste, and sauté, stirring, for another 5–7 minutes.
Step 7
Add brown sugar, salt, finely chopped chili pepper, and vinegar. Simmer for another 2-3 minutes, stirring occasionally.
Step 8
Blend everything with an immersion blender. If desired, strain the sauce through a fine sieve to make it completely smooth.
Step 9
Serve ketchup with various dishes.
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