Tomato Ketchup

Name: Tomato Ketchup
Yield: Yield: 2 qt/1.92 l
Ingredients: 1 tsp/2 g cayenne; 1 tbsp/10 g salt, plus as needed; ½ cup/120 mL balsamic vinegar; 1 cup/240 mL red wine vinegar; 2 roasted red peppers (about 10 oz/284 g), peeled, minced; 6 lb/2.72 kg canned tomatoes, seeded; 1 tbsp/9 g minced garlic; 3½ oz/99 g minced onions; 1 fl oz/30 mL water; 3½ oz/99 g sugar

Preparation info

Yield:
2
qt

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

3½ oz/99 g sugar
1 fl oz/30 mL<

Sauce
Vegan
Gluten-free

Method

In a saucepan, combine the sugar and the water and cook slowly, without stirring, until the sugar slightly caramelizes.
Add the onions, garlic, tomatoes, and roasted red peppers and allow to simmer slowly for about 15 minutes.
Add both vinegars and continue to simmer until the mixture has thickened. Adjust seasoning with salt and cayenne.
In