If you are going to go to the trouble of making a great burger or hand-cut fries, why not let your ketchup rise to the occasion.
This ketchup is closer to the true origins of ketchup. It is spicier, more savoury and far more complex than any of the popular brands. Taste it side by side with that bottle in your fridge and judge for yourself.
INGREDIENTS:
1 tbsp olive oil
1⁄2 onion, diced
2 garlic cloves, chopped
3 tbsp apple cider vinegar
1 tbsp best-available balsamic vinegar
2 tbsp brown sugar
1⁄2 tsp salt
1⁄4 tsp freshly ground black pepper
3⁄4 tsp ground allspice
1⁄2 tsp mustard powder
1⁄4 tsp ground cloves
2 star anise, ground up in a mortar and pestle or a coffee grinder
3⁄4 tsp harissa
1 can (14 oz) whole, crushed or diced plum tomatoes (fire roasted, if available)
2 tbsp raisins
DIRECTIONS:
In a medium-size pot over medium heat, add oil, onion and garlic and cook for about 5 minutes, or until translucent, stirring occasionally. Add vinegars and brown sugar. Increase heat and reduce liquids for 2 minutes.
Add salt, pepper, spices, harissa, tomatoes (including the liquid) and raisins. Simmer for about 10 minutes until pan contents begin to thicken. Let cool, then purée. Leave as is for a rustic, chutney-like texture, or
for a similar mouthfeel to store-bought ketchup, push the purée through a chinois or fine-mesh strainer.
Taste for salt, spices and acid balance, and adjust if desired.
Will keep in the refrigerator for 3 to 4 weeks.
COOKING TIME < 30 minutes
YIELD About 11⁄2 cups (slightly less if you strain it)
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Bob Blumer is a Food Network O.G. He created and hosted three pioneering series that ran for 12 consecutive years and aired in over 20 countries. He has also written seven acclaimed cookbooks, broken eight food-related Guinness World Records, and is a long-term ambassador for Second Harvest. His most recent cookbook Flavorbomb: A Rogue Guide to Making Everything Taste Better is a collection of the tricks, tips, hacks and techniques he gleaned as he ate his way around the globe for the past 25 years.
The Toronto Sun says “Blumer once again pushes boundaries, but in a way that encourages readers to let go their own culinary hesitations to create simple meals built on layers of flavor.”
Bob’s Instagram feed exudes creativity and reveals his passion for cooking, foraging and taking the road less traveled. Follow him: @bobblumer.
To work with Bob, contact him at: gastronaut@bobblumer.com
Website: http://bobblumer.com/
