Homemade Savory Ketchup
Using bottled ketchup doesn't have to be your only option, make it fresh with Marc Matsumoto's recipe for ketchup in a full post on the Fresh Tastes blog.
Yield: 4-6 small servings
- 1 small red bell pepper
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 stalk celery, minced
- 1 teaspoon grated ginger
- 2 medium cloves of garlic grated
- 1/4 cup packed dark brown sugar
- 2 tablespoons mild honey
- 14 ounce can tomato sauce (or whole stewed tomatoes pureed)
- 1/4 cup cider vinegar
- 2 tablespoons tomato paste
- 1-2 teaspoons salt (to taste)
- 2 cloves
- 1/2 teaspoon coriander seeds
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon white pepper
- Cut the red bell pepper into wedges, and remove the stem, seeds, and any pink pith. Trim the wedges so they will lay flat. Place them on a sheet pan, skin side up, and move your oven rack to
- the top position. Turn on the broiler and char the skins until black. You can also do this on a grill. Wrap the peppers in aluminum foil and fold over the edges to seal, the trapped steam will help loosen the skin from the peppers. Once they’ve cooled, peel the bell peppers and roughly chop them.
- Add the olive oil to a heavy bottomed pot or frying pan, and sauté the onions, celery, ginger, and garlic over medium heat until they are just starting to turn brown around the edges. Add the red bell peppers, dark brown sugar and honey. Cook, stirring until the sugar has melted.
- Add the tomato sauce, vinegar, tomato paste, salt, cloves, coriander seeds, nutmeg, and white pepper. Gently simmer over low heat, stirring regularly, until you can run a spatula along the bottom of the pan and it leaves a trench in the ketchup (about 45 minutes). Turn off the heat and allow the mixture to cool.
- Add the cooled mixture to a food processor or blender and process until smooth. I like having a little texture so I use it as is, but if you want your ketchup silky smooth, pass the blended mixture through a fine mesh sieve and discard the solids.