-
Step
1
Add wood chips, chunks or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
-
Step
2
Place tomatoes in single layer on a sheet pan or as directed according to the manufacturer's instructions. Set timer for 15 minutes depending on desired smoke flavor. At end of smoking time, carefully remove tomatoes from smoker.
-
Step
3
Add smoked tomatoes and pan juices to large saucepan; heat on medium-low heat. Add shallots, 4 tablespoons brown sugar, vinegar and celery seeds; simmer, uncovered, 2 hours or until reduced to 4 cups, stirring occasionally and breaking up tomatoes with a potato masher. Remove from heat; cool.
-
Step
4
Add tomato mixture to blender container. Cover; pulse on and off for 1 minute or until smooth. Return to same saucepan. Add remaining brown sugar, salt, cinnamon and allspice. Simmer over medium heat; reduce heat to medium low. Simmer 30 minutes to 1 hour until reduced to 2 cups or desired thickness. Remove from heat; cool. Pour into sealable glass container and refrigerate for up to 1 week.
Cooking Tip:
You may increase the shelf-life of the ketchup in the pantry or refrigerator by following proper canning procedures.
Sign-In
