If you’re looking for a more unique, gourmet flavor, try this easy homemade ketchup recipe for your next cookout. The fire-roasted tomatoes and garlic add a depth of flavor you can’t find in store-bought ketchup.
This recipe, adapted from Rachael Ray, is terrific on burgers. Particularly my Smoky Chipotle Burgers. Check ’em out!
Homemade Fire-Roasted Ketchup
Prep Time: 5 minutes
Cook Time: 20 minutes
15 oz. can Crushed Fire-Roasted Tomatoes
1 tbsp. Olive Oil
3 cloves Garlic, minced
1/4 c. Apple Cider Vinegar
1 1/2 tbsp. Brown Sugar
1. Heat a small saucepan over medium low heat. Add olive oil and garlic and cook 2 minutes. Then add the sugar and vinegar and cook 2 minutes more.
2. Add tomatoes and simmer ~15 minutes. Normally I use only canned San Marzano tomatoes when I cook (Cento is my favorite brand!). Unfortunately I’ve never been able to find fire-roasted San Marzanos. I recommend using organic fire-roasted tomatoes (I use Muir Glen). They seem to have more flavor than the non-organic and apparently have more lycopene.
3. I prefer a smoother ketchup so I blend with an immersion blender then continue to reduce to desired consistency. If you like your ketchup chunky, skip the blending. Season with salt and pepper.
4. If using immediately, hold warm. Otherwise, store in refrigerator.