Smoked Tomato BBQ Ketchup
A very tasty smoky classic, this ketchup will add a touch of unexpected spice to a burger or other delicious summer food from the BBQ.
Equipment
- Baking Tray Small
Ingredients
- 2 kg Tomatoes ripe, peeled & seeded
- 3 Shallots chopped finely
- 4 tbsp Brown Sugar dark
- 6 tbsp Cider Vinegar
- 1 tsp Celery Seeds
- ½ tsp Sea Salt
- ½ tsp Cinnamon ground
- ½ tsp Allspice ground
Instructions
- Fire up the BBQ smoker and preheat it to 225°F / 110°C. Add wood chips, chunks to smoker and let everything become nice and smokey.
- Place tomatoes in single layer on a baking tray. Smoke the tomatoes for about 20 to 30 minutes. At end of smoking time, carefully remove tomatoes from smoker.
- 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.
- 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.
Nutrition
Calories: 39kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 81mg | Potassium: 323mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1042IU | Calcium: 20mg | Iron: 1mg