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Archive for August 28th, 2017

Smoked Ketchup

A while back, I was having an online conversation with Sissi (with a glass) about condiments (Sissi makes the most beautiful and delicious condiments I have ever seen, and soooo many of them)! Not sure how the conversation landed on ketchup but there we were. I have always thought that ketchup was one of the most basic of condiments and, to be honest, never really liked it. That dislike quickly turned to disdain and until now, I could honestly say, I hate it! Store bought ketchup has no connection to tomatoes other than its vibrant colouring, and even that is faked! Sissi confided that she felt the same way until she had begun to make her own. Now, why didn’t I think of that?In North America, ketchup is used on EVERYTHING! We slather our eggs with it, plunge our fries in it, and much to the chagrin of chefs, we drown our steaks,
hamburgers and tourtière in it. In grade school, my brother had a friend who even put it in his tomato soup! Really?!??? But Sissi was onto something, by making her own, she controls the sugar (the number one offender in store-bought ketchup), the herbs and spices. So, I took the plunge and made a small batch of gourmet, smoked ketchup to serve along side of our last Progressive Dinner, Tourtière! Thank you Sissi, for the inspiration!

You control the sugar.

Smoked Ketchup

Please click here for the original recipe.
Please click here to print this recipe.

This recipe makes a little more than 125 mL.

Ingredients:

  • 750 g tomatoes, roughly chopped (about 5-6 good size, vine ripened tomatoes)
  • 140 g sweet onion, chopped (about 1 small, sweet onion)
  • 5 g garlic, finely minced (about 2 cloves)
  • 30 g (2 tbsp) dark brown sugar
  • 15 mL (1 tbsp) tomato paste
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1/2 tsp cumin
  • 1 tbsp white balsamic vinegar
  • 125 mL (1/2 cup) water
  • Pinch of baking soda

Directions:

  1. Combine everything but the baking soda in a thick-bottomed pan and cook on a medium boil for about 1 hour or until dark and thick.
  2. Add the baking soda and stir well (be careful because the baking soda will foam up).
  3. Press through a fine sieve or veggie mill and cool.
  4. Bottle for immediate use.

Notes:

  • There is not enough sugar or vinegar in this to preserve the tomatoes, use immediately or freeze.
  • The spice mix is personal preference, change it up if you don’t like something.
  • The baking soda neutralizes the acidity in the tomatoes, you literally only need a pinch.
  • The baking soda will fizz up, so be careful.
  • If you press the ketchup through a fine sieve (or a food mill), you need not worry about peeling and seeding the tomatoes.

 

Hey, look what was on my streetcar! This is part of the campaign I worked on for Tetley.

Close up of the lemon flower.

 

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