Smoked Ketchup
A homemade ketchup with an intense smoky profile that far surpasses ordinary bottled ketchup. Slowly smoking the tomatoes creates an incomparable depth of flavor. This ketchup pairs perfectly with burgers, grilled meat, and as a dip.
Ingredients(for 1 kg)
Instructions
Smoking the Tomatoes
3 hoursWash beef tomatoes, halve, and place cut-side up on the grate. Smoke in the smoker at 100-120 °C with beech and cherry wood until the tomatoes are soft and the edges begin to brown slightly.
Reducing
60-90 minutesCombine smoked tomatoes with finely diced onions, sugar, vinegar, salt, cinnamon, and cloves in a pot. Reduce at medium heat with regular stirring until the mass is reduced to about half.
Sieving and Pureeing
15 minutesPuree the reduced mass with an immersion blender and then pass through a fine sieve. The consistency should be smooth and flowing. If necessary, reduce briefly again.
Bottling
10 minutesFill the finished ketchup hot into sterilized bottles or jars, seal immediately, and allow to cool upside down. Once opened, it keeps in the refrigerator for up to 6 weeks.
Pro Tip
For maximum smoke intensity, the tomatoes should be smoked for at least 3 hours. Passing through a sieve is crucial for the smooth, classic ketchup consistency.
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