If you’re craving the taste of that stuff that comes with the burger at your fave fast food chain, this recipe is bound to disappoint. This catsup actually has flavor, backbone, high dipability, a sweet and vinegary tang, and a full flavor profile where the xanthan gum and high fructose corn syrup should be. Just try it on fries, ‘kay? Sheesh.
Regular Ol’ Tomato Ketchup Recipe (But Better)
Author: Karen Solomon
Recipe type: sauce
- 1 large yellow onion, peeled and quartered
- 1 28-oz. can of whole tomatoes
- 2 Tbsp. vegetable oil
- 2 tsp. salt
- ⅓ cup packed brown sugar
- ½ cup champagne vinegar
- 1 cinnamon stick
- 1 bay leaf
- 5 whole cloves
- 5 cardamom pods, crushed
- 1 star anise
- 10 whole black peppercorns
- 1 tsp. smoked paprika
- Salt and pepper to taste
- Pour the tomatoes and their juice into the blender (seriously, the margarita machine, not the fancy food processor). Puree until totally smooth and set aside all but about a quarter cup of the liquid. To the remaining tomato in the blender, add the onion and puree.
- In a large Dutch oven (bigger than you think, as this will splatter like a Pollock painting), heat the oil over medium-high heat. Add the onion puree and the salt and stir well, letting the liquid reduce and lightly brown, 8-10 minutes. Add the tomato, sugar, and vinegar, turn the heat to a low simmer, and reduce for about 15 minutes, uncovered, with an occasional stir. Add the cinnamon through the peppercorns, stir well, and reduce 10 minutes more. Stir in the paprika and adjust seasoning.
Let the catsup cool and, if you’re finicky, remove the whole spices. Pour into a jar and chill overnight, or at least six hours.
5 Comments on “Regular Ol’ Tomato Ketchup Recipe (But Better)”
I want to can some catsup for holiday gifts thia year. Any idea how lomg the ahelf life for thia recipe is? And any recommendations for canning condimenta?
Hi Hope! The standard rule of thumb is that most canned food will last up to a year. There are some exceptions to this, such as lemon curd, that turn sort of a murky brown after three or four months. Ketchup is always a great gift! Thanks so much for your query.
Do you know if this works with fresh tomatoes? I would like to use the ones from my garden.
Yes, totally, it’s just more work. Canned whole tomatoes are usually Roma, San Manzano, or some variety of tomato that’s rather fleshy and lower in water. This is what you’d want for this recipe. You’ll need to blanch them to remove the skins as well, then measure. Good luck! Let me know how it turns out!
Thank you for the reply! I do have Romas. Pounds and pounds of sweet, fresh Romas! Thanks for the tip about removing the skins, I would probably have skipped that step.