Made-from-scratch ketchup

Ingredients

30 ml (2 tbsp) extra-virgin olive oil 1 small onion, finely chopped 2 cloves garlic, peeled and minced 125 ml (1/2 cup) red wine vinegar 125 ml (1/2 cup) packed dark brown sugar

125 ml (1/2 cup) honey

125 ml (1/2 cup) fresh orange juice 1 lemon, peeled (remove zest and rind), seeded and diced

10 ml (2 tsp) coarse salt (sea or kosher)

10 ml (2 tsp) ground allspice

5 ml (1 tsp) ground ginger

2 ml (1/2 tsp) mustard powder

2 ml (1/2 tsp) freshly cracked black peppercorns

2 ml (1/2 tsp) ground cloves

1 can (796 ml/28 oz) whole plum tomatoes (juices strained and reserved, tomatoes coarsely chopped by hand or in a food processor)

Directions

Heat olive oil in a medium non-reactive saucepan over medium heat. Add onion and garlic and cook until lightly browned, stirring with a wooden spoon, for 4 minutes. Increase heat to high, stir in vinegar and brown sugar and boil until mixture is reduced by half, 3 to 5 minutes. Add honey, orange juice, lemon, salt, spices and reserved tomato juices. Reduce heat to medium and gently simmer, uncovered, until syrupy, 5 minutes.

Stir in chopped tomatoes and simmer ketchup, uncovered, until thick and flavourful, 20 to 30 minutes. The mixture should be concentrated but not too thick. Add water as needed.

Transfer mixture to a food processor and process to a coarse puree. Taste and adjust seasoning, adding salt, vinegar or any other ingredient; the ketchup should be highly seasoned. Transfer puree to jars, cover and let cool to room temperature. Refrigerate until serving. The ketchup will keep for several weeks in the refrigerator. Makes 1 L (4 cups).

Source: “Barbecue Sauces, Rubs and Marinades - Bastes, Butters and Glazes, Too” by Steven Raichlen (Workman Publishing, 2017).