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Heirloom Tomato Ketchup
Nb persons: 0
Yield: 2 small jars
Preparation time:
Total time:
Source: http://celebratefood.blogspot.com/2007/08/heirloom-tomato-ketchup.html
2 tbs | olive oil |
1 medium | onion, finely diced |
1 | red jalapeño pepper, seeded and diced |
4 cloves | garlic |
3 lbs | assorted heirloom tomatoes, peeled and seeded |
1/3 cup + 3 tbs | apple cider vinegar |
2 tbs | dark brown sugar |
1 cup | water |
1 tsp | cardamom |
1 | star anise |
1 tsp | celery seed |
1/2 tsp | cloves |
1 tsp | cinnamon |
2 tsp | smoked paprika |
1 tsp | chili powder |
2 tsp | salt |
freshly ground black pepper, to taste |
1. In a non-reactive sauce pan, sauté the onion and jalapeño in the olive oil until golden and very soft, about 20 minutes. When the pan starts to dry out, add 1/2 cup of the water. Add the garlic and cook for another minute, then stir in tomatoes, 1/3 cup vinegar, and the sugar.
2. Place the cardamom, star anise, celery seed, and cloves in a spice bag, or tie in a bit of cheesecloth, and add to the tomato mixture. Add the cinnamon, smoked paprika, chili powder and salt and stir well.
3. Cook the ketchup until thick but not completely dry, about 2-3 hours. Adjust seasoning to taste and transfer to a blender. Puree until very smooth. You may need to add the other 1/2 cup water if the ketchup is too thick. Pour in the additional 3 tbs vinegar (or to taste) and pulse to combine. Transfer to sterile jars and refrigerate, or process 15 minutes in a boiling water canner. Homemade ketchup should last about 2 months in the refrigerator.
Yields 2 small jars.
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