Best Spiced Tomato Ketchup Recipes

SPICED TOMATO KETCHUP

Spiced Tomato Ketchup image

This sauce is a tomato jam that tastes more like a richly spiced ketchup. A long simmer is important. This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney's cookbook, "Matthew Kenney's Mediterranean Cooking." My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne. A long simmer is important for cooking the sauce to the right consistency and for concentrating the flavors. After that, I put the ketchup through a food mill to achieve smoother texture, but that step is optional. I salt toward the end of cooking because the mix will reduce quite a lot and it's too easy to oversalt if you salt before that happens. However, be sure to use enough salt to balance out the sweetness and bring out the spice.

Provided by Martha Rose Shulman

Time 2h20m

Yield Makes 1 2/3 cups

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon minced ginger
2 large garlic cloves, minced
1/4 cup cider vinegar
1/4 cup packed brown sugar
2 pounds tomatoes, peeled, seeded and diced or pulsed to a coarse purée in a food processor
1 teaspoon cumin seeds, lightly toasted and ground
1/2 teaspoon ground cinnamon
8 allspice berries, ground (1/2 teaspoon)
2 cloves, ground
1/8 teaspoon cayenne
Salt and freshly ground pepper to taste
1 tablespoon mild honey, such as clover

Steps:

Heat olive oil over low heat in a heavy-bottom saucepan. Add ginger and garlic cloves and cook, stirring, until fragrant but not browned, about 1 minute. Add vinegar, turn up the heat and reduce volume by half, about 2 to 3 minutes. Add sugar and stir until it has dissolved in the vinegar. Add tomatoes and spices (but not salt), bring to a simmer, reduce heat to very low, cover partly and simmer slowly until mix has reduced to a thick purée and there is little liquid in the pan, about 1 hour 45 minutes. Uncover and continue to simmer until all the liquid has cooked off, about 15 minutes.
Season to taste with salt and pepper and stir in honey. Continue to simmer, stirring, until mix is shiny, about 5 minutes. Remove from heat and allow to cool. Taste and adjust salt. Transfer to a jar and refrigerate if not using right away. Serve at room temperature as an accompaniment to fish, chicken, meat or vegetables; spread it on bread; or use as a sandwich condiment.
Optional step: Before or after the mix cools, put through the fine blade of a food mill.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 763 milligrams, Sugar 29 grams, TransFat 0 grams

BOILED SPICED SHRIMP WITH WHOLE TOMATO KETCHUP

Boiled Spiced Shrimp with Whole Tomato Ketchup image

Provided by Juba Kali

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 pound large shrimp
1 carrot
1 celery
1 small onion
1 tablespoon sherry vinegar
1 tablespoon rice vinegar
Salt
1 tablespoon shrimp boil spice
2 pints grape tomatoes
1/4 cup granulated sugar
1/4 cup brown sugar
Pinch ground cloves
2 tablespoons vegetable oil

Steps:

Heat a pot of water to a boil. Peel and devein the shrimp. Put the shells into another pot along with the carrot, celery, onion, sherry and rice vinegars, 1 cup water and 1 tablespoon salt. Bring to a boil, turn down the heat and simmer for 30 minutes.
While the stock is cooking, mix the shrimp with the shrimp boil spice and refrigerate. Make an ice bath by placing ice cubes and cold water in a bowl. Once the pot of water is boiling, blanch the tomatoes for 30 seconds, remove with a slotted spoon and quickly cool in the ice bath. Work in a few batches so you don't overcook the tomatoes. Peel the tomatoes and set aside.
Put 1 cup water, the sugars, pinch of cloves and 2 tablespoons salt in a saucepot and bring to a boil. Add the tomatoes and cook for 3 minutes. Set aside.
Strain the shrimp stock and keep warm. Remove the shrimp from the refrigerator. Place a saute pan on high heat, add the oil, then the shrimp and cook for 1 minute. Add the stock and cook until the shrimp turn pink, about 3 minutes. Serve the shrimp with the ketchup on the side.