A tangy, fresh-tasting ketchup is easy to make at home. This recipe first appeared in our June/July 2013 issue with Curtis Stone's article The Heat Down Under.
Ingredients
- 3 tbsp. olive oil
- 2 cloves garlic, minced
- 1 small onion. minced
- 1 (6 oz.) can tomato paste
- 1 1⁄2 tbsp. smoked paprika
- 1 1⁄2 cups tomatoes, roughly chopped
- 3⁄4 cup apple cider vinegar
- 1⁄2 cup dark brown sugar
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup water
- Salt and pepper
Instructions
Step 1
Heat the olive oil in a 4-qt. saucepan over medium-high heat. Add the garlic and onion; cook until golden, about 7 minutes. Add the tomato paste and smoked paprika; cook, stirring, until slightly caramelized, about 2 minutes.
Step 2
Purée in a blender along with the chopped tomatoes, apple cider vinegar, brown sugar, Worcestershire sauce, salt, pepper, and water, until smooth. Return to saucepan and bring to a simmer; cook until reduced by half, 35-40 minutes.
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