Spicy Tomato Ketchup
Published October 21, 1997
- Total Time
- 4 hours 30 minutes
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Ingredients
2 large onions, cut in ½-inch-thick round slices
1 ½ tablespoons olive oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 cup red-wine vinegar
1 ¼ cups packed brown sugar
2 tablespoons maple syrup
2 tablespoons honey
1 head garlic, cloves separated and peeled
¼ cup capers with their brine
¼ cup Frank's or Durkee's hot sauce
¾ teaspoon paprika
¾ teaspoon ground cinnamon
¾ teaspoon ground allspice
¾ teaspoon ground ginger
¾ teaspoon dried oregano
¾ teaspoon freshly ground black pepper
¾ teaspoon ground cardamom
Kosher salt, to taste
3 28-ounce cans whole peeled tomatoes
2 12-ounce cans tomato paste
Nutritional analysis per serving
14 grams carbs; 64 calories; 1 gram fat; 2 grams fiber; 252 milligrams sodium; 1 gram protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler. In a large bowl, toss onions with olive oil to coat. Place onions on a baking sheet and broil until blackened, about 10 to 12 minutes to a side.
- Step 2
In a small iron skillet over medium heat, toast coriander, cumin and mustard seeds until fragrant, about 2 to 3 minutes. Grind toasted spices in a mortar and pestle or spice grinder.
- Step 3
In a deep, heavy, nonreactive pot, combine onions, ground coriander, cumin and mustard and remaining ingredients. Simmer over medium-low heat about 3 hours, stirring every 15 minutes to break up tomatoes and to keep ketchup from sticking. Ketchup should reduce by a third. Let cool slightly.
- Step 4
In a food processor or blender, puree ketchup in batches. Transfer to jars. Let cool completely, then refrigerate. Ketchup will keep for as long as 3 months in refrigerator, or frozen for as long as 6 months.
Private Notes