Famous Tomato Ketchup

Recipe courtesy David Page and Barbara Shinn, from Recipes from Home, Artisan 2001.
TOTAL TIME: 3 hr 30 min
Prep: 25 min
Inactive Prep: --
Cook: 3 hr 5 min
YIELD: 3 quarts
LEVEL:

ingredients

HOME SPICE MIX:
  • 2 large onions, sliced about 2/3-inch thick
  • 2 tablespoons olive oil
  • 1 cup red wine vinegar
  • 1/3 cup plus 1 tablespoon (packed) dark brown sugar
  • 10 garlic cloves, peeled
  • 1/4 cup capers with their brine
  • 1/4 cup hot red pepper sauce
  • 1 tablespoon Home Spice Mix, recipe follows
  • 3/4 teaspoon mild paprika
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground cardamom
  • 3 (28-ounce) cans whole tomatoes
  • 2 (12-ounce) cans tomato paste
  • Kosher salt and freshly ground black pepper
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Preheat the broiler. Toss the onion slices with the olive oil and broil them until charred, about 8 minutes on each side.
      Put the onions and all the remaining ingredients in a deep heavy nonreactive pot. Simmer uncovered over low heat for about 3 hours, stirring every 15 minutes to break up the tomatoes and to keep the ketchup from sticking to the bottom of the pot. The mixture will thicken.
      Puree the ketchup in batches in a food processor or blender. If the puree seems too thin, return it to the pot and simmer until it is as thick as you like it. This ketchup keeps well refrigerated for up to 4 weeks.

      Heat a skillet over medium heat until hot. Add the cumin seeds and toss occasionally until lightly toasted, about 1 minute. Transfer to a plate to cool, and repeat with the coriander seeds and then the mustard seeds. Be careful that the spices don't burn. You'll know that they're done when a toasty, nutty aroma rises out of the pan. When the seeds are cool, coarsely grind them together in a spice grinder or in a mortar with pestle. Yield: 3/4 cup

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Taco Trip

      Get Cooking Channel on your TV.