This ketchup recipe makes the perfect complement to our Smoky Hand-cut Baked Fries.
Yield: 2 cups
- 2 pounds sauce tomatoes (such as San Marzano or Roma)*
- 2 cloves garlic, peeled
- 1/2 tsp. extra-virgin olive oil
- 2 tsp. apple cider vinegar
- 2 T. maple syrup
- 1/4 tsp. mustard powder
- 1/4 tsp. celery salt
- 1/4 tsp. paprika
- 1 tsp. salt
- 1/8 tsp. ground black pepper
Slice tomatoes in half, and place cut-side down on rimmed baking sheet. Add garlic cloves to sheet. Drizzle tomatoes and garlic with olive oil. Roast for 15 minutes at 450 degrees F.
Remove tomatoes from oven. Once cool enough to handle, remove any loose skins, and transfer tomato flesh and garlic to blender using slotted spoon. Pour off any excess water in blender pitcher, and purée tomatoes and garlic until smooth.
Transfer tomatoes to small saucepan over medium heat. Add remaining ingredients. Bring to low boil, then reduce heat and simmer, stirring often, until ketchup thickens.
*This recipe can also be made with frozen tomatoes. Skip roasting, and heat thawed tomatoes with garlic in sauce pan until tomatoes begin to break up. Transfer to blender and purée, then follow remaining instructions. You can also use home-canned tomatoes (drain liquid and skip roasting step) or home-canned tomato sauce (simply combine sauce with spices, vinegar and syrup in saucepan).