Cherry Tomato Ketchup
Yield: about 2 cups
It's worth the effort to make this homemade, subtly spiced ketchup. Use it for burgers, fries or even spread on toast!
- 5 whole cloves Add to list
- 2 bay leaves Add to list
- 1/4 teaspoon fennel seeds Add to list
- 1/4 teaspoon whole black peppercorns Add to list
- 1/4 teaspoon celery seeds Add to list
- 1 cinnamon stick Add to list
- 2 teaspoons olive oil Add to list
- 1 onion, chopped Add to list
- 3 cloves garlic, minced Add to list
- 2 pounds cherry tomatoes Add to list
- 1/2 cup apple cider vinegar Add to list
- 1/4 cup molasses, or to taste Add to list
- 1/2 teaspoon paprika Add to list
- Pinch of cayenne pepper Add to list
- Salt and pepper, to taste Add to list
Place spices in cheesecloth; gather the corners and wrap tightly with a piece of twine. Set aside.
Heat oil in a large nonreactive pot over medium heat. Sauté onions and garlic until soft, 7 to 10 minutes. Add cheesecloth bundle and tomatoes; bring to a boil, stirring frequently. Reduce heat to low and simmer, stirring often. Cook until tomatoes are falling apart and liquid has reduced by about one third, 30 to 40 minutes. Remove from the heat and let cool slightly; discard cheesecloth bundle.
Carefully puree tomato mixture; strain through a sieve, if desired. Transfer puree to a clean saucepan. Stir in vinegar, molasses, paprika and cayenne; bring to a boil. Reduce heat and simmer, stirring frequently, until sauce has thickened to the desired consistency, about 1 hour (sauce will thicken slightly when cooled). Season with salt and pepper.
Transfer sauce to clean jars and refrigerate up to 1 month.
Each serving: 40cal, 0.5g fat (0g sat), 0mg chol, 85mg sodium, 8g carb, 1g fiber, 5g sugars, 1g protein
Recipe by, PCC Chef