If your garden tomatoes are starting to pile up, consider this barbequed ketchup recipe. If not, run out and buy a bushel.
Well, it’s that time again. The time of year has arrived when the tomato plants start to kick my arse. I can’t keep up with them! After all, how many tomatoes can one man eat? It’s time to start doing something with them and one of my favorite things to make is barbequed ketchup.
It’s not barbeque sauce, because it’s too ketchupy. It’s not ketchup, because it has flavors of barbeque sauce. It’s a perfect blend of the two and a nice alternative to each. This is my go to ketchup on burgers or with fries.
Stored in the refrigerator, the ketchup keeps well for up to 6 months.
- 1 gallon ripe tomatoes, coarsely chopped
- 1 cup onion, chopped
- 1 cup apple cider vinegar
- 2 garlic cloves
- 2 bay leaves
- 1/2 cup light brown sugar, packed
- 1 teaspoon Kosher or sea salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon Chinese 5-spice powder
- 1 teaspoon allspice
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon cinnamon
- Combine all ingredients in a nonreactive saucepan and bring to a boil over a medium-high heat.
- Reduce heat and allow to simmer for about an hour, uncovered until tomatoes break down, stirring often.
- Remove from heat and allow to cool enough to handle. Pour mixture through a strainer and discard pulp.
- Return to stove and bring to a boil. Reduce heat and continue to simmer, uncovered until reduced to desired consistency.
- Taste test and adjust the flavors per taste.
- Pour ketchup in canning jars or an old ketchup bottle.