By Elizabeth Stark
We live in a wonderful time for food lovers. With so many unique ingredients and culinary viewpoints available, it’s hard to imagine a more delicious time to be alive. Even everyday staples are getting a second look as people wonder, “Could this be better?” When it comes to ketchup, my answer is a definite yes. I want more from my ketchup–more flavor, more vinegar, and more texture.
And that’s where this sun-dried tomato ketchup comes in. It’s got rich tomato flavor that goes way beyond the traditional tomato paste variety. My version is pretty straightforward, so go ahead and trick your ketchup up the way you like it. Some fantastic additions would be a bit of Tabasco, ground cayenne pepper, fresh minced hot pepper, or extra garlic.
What about you? What’s your take on homemade ketchup?
Read More Recipe:
Root Beer Brisket Braised in a Slow Cooker
Sun-Dried Tomato Ketchup
Ingredients
- 1 cup sun-dried tomatoes (not packed in oil)
- 4 cups water
- 2 tablespoons olive oil
- 1 1 /2 cups chopped yellow onion (roughly 2 medium)
- 5 cloves garlic, smashed and minced
- 1/4 cup apple cider vinegar
- 3 tablespoons dark brown sugar
- 1/4 cup tomato paste
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon spicy Hungarian paprika
Directions
- Bring the water to a boil, add the tomatoes, and cover for 30 minutes to soften.
- In a medium saute pan, heat the olive oil over medium-heat heat. Add the onions and saute until translucent. Add the garlic and saute a minute more. Add the vinegar and tomato paste, and cook for 4 minutes. Combine all ingredients (including tomatoes, onion mixtures, and spices) and 1 cup of the tomato soaking water in a blender, and puree. Dilute the ketchup to your preferred consistency with up to 2 more cups of the tomato soaking water.
- Spoon the ketchup into a jar, seal, and refrigerate. Ketchup will keep this way for about two weeks.
