That said, the condiment is not necessarily the beacon of nutrition. Yes, it is made from vegetables (and some people would believe it is a vegetable itself), but most bottled ketchup is a red-tinted sugar bomb - with the most famous label still utilizing both HFCS and regular corn syrup in it's standard formula. Don't get me wrong - I love me some ketchup on my fries or a veggie burger, but in recent years I've steered towards the European brands that are far more on the savoury, spiced side. Over the summer, I happened to read The Homemade Pantry by Alana Chernila and found her recipe for real, homemade ketchup exactly when we were facing our largest glut of tomatoes from the garden. I took her basic recipe and played a bit with the spices to come up with something unique, flavour packed and even a touch exotic. Probably the most unusual spice in the mix was ground sumac, which added a punch of lemon-like tang without the bitterness cooked juice has, and played extremely well with the more common paprika, coriander and celery seed.
We tucked into a small jar right away, and I canned the rest for a time like now, where there is no sign of warmth in sight and we need a taste of Summer! The mixture is stellar on the standard stuff - fries and the like - but use it on top of meatloaf, mix into meatballs or even fold into leftover rice with a knob of butter for a fast side dish my sister absolutely adores (she puts ketchup on everything, so knows her stuff!). It's even a great dipper for breadsticks a la the Italian restaurants - don't knock it till you've tried it!
Makes 5 cups, 40 (2-tbsp) servings
1 tbsp olive oil or camelina oil
1 large red onion, diced
6 garlic cloves, minced
6 lbs tomatoes, chopped
1 tbsp Kosher salt
1 tsp sweet paprika
½ tsp nutmeg
¼ tsp cloves
½ tbsp celery seed
½ tsp coriander
¼ tsp cumin
¼ tsp mustard powder
¼ tsp turmeric
¼ tsp ground sumac
½ tsp black pepper
¼ cup apple cider vinegar
¼ cup white vinegar
1 tbsp brown sugar
2 tbsp honey (or agave nectar)
- Heat the olive oil in a large pot and add the onion.
- Cook 3-5 minutes, until soft and translucent.
- Stir in the garlic and cook until fragrant.
- Add the tomatoes, salt, paprika, nutmeg, cloves, celery seed, coriander, cumin, mustard powder, turmeric, sumac and pepper.
- Cover and simmer, stirring occasionally, for 1 hour.
- Pass through a fine food mill into a clean pot.
- Stir in vinegars, brown sugar, and honey or agave.
- Simmer, uncovered and stirring occasionally, until thick (about 1 hour). Taste and adjust seasoning to taste.
- Can in a waterbath for 30 minutes.
- Fridge in a covered container for 2 weeks.
- Freezer in a freezer-safe container for 6 months (thaw in refrigerator and whisk to re-emulsify).
Amount Per Serving
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 90.5 mg
Total Carbs: 5.0 g
Dietary Fiber: 0.8 g
Protein: 0.7 g