Spicy Tomato Ketchup

Name: Spicy Tomato Ketchup
Total time: 4 h 30 min
Yield: About 2 1/2 quarts
Cuisine: american
Ingredients: 2 large onions, cut in 1/2-inch-thick round slices; 1 1/2 tablespoons olive oil; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; 1 cup red-wine vinegar; 1 1/4 cups packed brown sugar; 2 tablespoons maple syrup; 2 tablespoons honey; 1 head garlic, cloves separated and peeled; 1/4 cup capers with their brine; 1/4 cup Frank's or Durkee's hot sauce; 3/4 teaspoon 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; Kosher salt, to taste; 3 28-ounce cans whole peeled tomatoes; 2 12-ounce cans tomato paste

Recipe from David Page

Adapted by Amanda Hesser

Total Time: 4 hours 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:About 2½ quarts

2large onions, cut in ½-inch-thick round slices
1½tablespoons olive oil
1teaspoon coriander seeds
1teaspoon cumin seeds
1teaspoon mustard seeds
1cup red-wine vinegar
1¼cups packed brown sugar
2tablespoons maple syrup
2tablespoons honey
1head garlic, cloves separated and peeled
¼cup capers with their brine
¼cup Frank's or Durkee's hot sauce
¾teaspoon paprika
¾teaspoon ground cinnamon
¾teaspoon ground allspice
¾teaspoon ground ginger
¾teaspoon dried oregano
¾teaspoon freshly ground black pepper
¾teaspoon ground cardamom
Kosher salt, to taste
328-ounce cans whole peeled tomatoes
212-ounce cans tomato paste

Ingredient Substitution Guide

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Preparation

Step 1
Heat broiler. In a large bowl, toss onions with olive oil to coat. Place onions on a baking sheet and broil until blackened, about 10 to 12 minutes to a side.
Step 2
In a small iron skillet over medium heat, toast coriander, cumin and mustard seeds until fragrant, about 2 to 3 minutes. Grind toasted spices in a mortar and pestle or spice grinder.
Step 3
In a deep, heavy, nonreactive pot, combine onions, ground coriander, cumin and mustard and remaining ingredients. Simmer over medium-low heat about 3 hours, stirring every 15 minutes to break up tomatoes and to keep ketchup from sticking. Ketchup should reduce by a third. Let cool slightly.
Step 4
In a food processor or blender, puree ketchup in batches. Transfer to jars. Let cool completely, then refrigerate. Ketchup will keep for as long as 3 months in refrigerator, or frozen for as long as 6 months.