Smoked Tomato Ketchup

Name: Smoked Tomato Ketchup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 16
Cuisine: American
Ingredients: tomatoes; shallots; brown sugar; cider vinegar; celery seeds; kosher salt; ground cinnamon; ground cinnamon

A smoky classic, this ketchup will add a touch of unexpected spice to a burger or meatloaf.

Cook Time: 3 hrs 15 mins

Servings: 16

Ingredients: 8

Cook Mode

Ingredients

4 pounds ripe tomatoes, peeled and seeded
1/2 cup chopped shallots
1/3 cup packed brown sugar, divided
1/2 cup apple cider vinegar
1 teaspoon celery seeds
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Preparation

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.

Nutrition Information

30 Calories

0 %*

0g SAT FAT

0 %DV**

1g PROTEIN

0 %DV

0.3 mg IRON

0 %DV

0.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 2 tablespoons: 30 Calories; 0.9 Calories from fat; 0.1g Total Fat (0 g Saturated Fat; 0 g Trans Fat; 0 g Polyunsaturated Fat; 0 g Monounsaturated Fat;) 0 mg Cholesterol; 65 mg Sodium; 6.8 g Total Carbohydrate; 0.7 g Dietary Fiber; 0.6 g Protein; 0 mg Calcium; 0.3 mg Iron; 137 mg Potassium; 0 mg Riboflavin; 0.3 mg NE Niacin; 0.1 mg Vitamin B₆; 0 mcg Vitamin B₁₂; 0.3 mg Phosphorus; 0.1 mg Zinc; 0.1 mcg Selenium; 3.7 mg Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.