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Smoked Tomato Ketchup - Printable Version

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Smoked Tomato Ketchup - Lorraine - 08-24-2007

The tourtiere thread got me thinking. I have no idea how this will turn out, and I'll need lots of input. So far I have done:

5 cups cherry / grape tomatoes
1 big spanish onion cut into 1/2 inch rings
1/4 cup olive oil
1 tbsp sel de mer
1 tbsp mixed Italian herbs

I let them marinate while heating the grill and smoker box (hickory chips). the grill got a bit too hot, so I had to let it cool down a bit.

They are now on the grill, smoking away. What I'll do next is up to you folks!

I want something ketchupy. Not a salsa, but rather something thick. I'll probably puree it, or use the stick thing.



Re: Smoked Tomato Ketchup - Lorraine - 08-24-2007

Mistake number 1. The onions will take longer to cook than the tomatoes. But, it smells great outside!!!

Re: Smoked Tomato Ketchup - labradors - 08-24-2007

You'll probably need to boil it down a bit, later, and/or add some tomato paste, in order to get the right thickness.

Re: Smoked Tomato Ketchup - Mare749 - 08-24-2007

Wasn't there a tomato jam recipe in a previous issue? Maybe that would help with ingredient suggestions. I'll look for it.

Okay, I'm back. I had copied this into mastercook a while back.

* Exported from MasterCook *

Tomato Jam

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups paste or standard tomatoes (about 6)
Saute in 1 T. Olive Oil:
1/4 cup fresh ginger -- peeled, minced
1 T. garlic -- minced
1/4 cup fresh lemon juice
2 cinnamon sticks
Stir in:
Diced tomatoes
1/3 cup brown sugar
1/2 t. ground cumin
1/4 t. crushed red pepper flakes
Off Heat -- Add:
1/4 cup honey
Salt and pepper to taste

Prepare tomatoes, by first blanching them for 10 seconds then plunging them into ice water. Skin will peel off. Cut in half and squeeze out seeds. Dice and set aside.

Saute ginger and garlic in oil, in a saute pan over medium-low heat, until soft (5 minutes).

Add lemon juice and cinnamon sticks. Saute until liquid is evaporated.

Stir in tomatoes, brown sugar, cumin, and red pepper flakes. Simmer until tomato juices have evaporated (35-40 minutes). Stir often or sugar will burn. Remove from heat.

Add in honey. Season with salt and pepper.

"Tomato Jam(Cuisine, August 2001, Issue 28, p. 29)"

Re: Smoked Tomato Ketchup - bjcotton - 08-24-2007

Smoky tomato ketchup
Categories: Condiment
Yield: 1 Servings
5 pounds Ripe tomatoes, coarsely chopped -or-
3 can (28 ounce) crushed tomatoes
1 large Onion, finely chopped
1 large Poblano chili finely chopped
2 Jalapeno chilies coarsely chopped
2 Dried or canned chipotle chilies
½ cup Cider vinegar
1 cup (packed) brown sugar
1 teaspoon Celery seed
1 ½ teaspoon Mustard seed
¼ teaspoon Cayenne
1 teaspoon Black pepper
1 ½ teaspoon Salt

Combine all ingredients in a large nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until vegetables are soft and sauce is reduced by 1/4. Puree in food processor. Strain through a sieve into a clean pot. Bring to a boil over medium-low heat and simmer (partially covered to prevent splatters) for 1 hour or until quite thick and dark brownish red. Store in refrigerator for up to 1 month. Freeze for longer storage. This stuff is great on burgers, sandwiches and for dipping potatoes.

Re: Smoked Tomato Ketchup - cjs - 08-25-2007

Lorraine, after you puree (or use the stick thang ), you'll probably want to cook it down quite a bit. Also, I've added to the ketchups/catsups I've made -
mustard, just a little
cinnamon sticks
and cider vinegar.

keep us posted on your progress!!

Re: Smoked Tomato Ketchup - Lorraine - 08-28-2007

Well, it was a failure and a success, depending on what it was used for.

He told me to run it through a chinois (like I have one. I don't even have a decent strainer other than my huge pasta one). So, I ran it through the processor, and left the skin and seeds in. It was thicker than tomato paste! But, the flavour was great. I ended up thinning it out with red wine and a bit of stock. Over pasta, it was great!!!

I'll try making it for ketchup again. There was a faint hickory smell / flavour to it, so next time I'll smoke them lower and slower, and hopefully get more hickory taste. I will also strain our the seeds / skins, as I think that's what made it so thick. Then I'll play with the seasonings. Not bad for a first try.

Re: Smoked Tomato Ketchup - cjs - 08-28-2007

It at first.....and all that -
keep us posted!

Re: Smoked Tomato Ketchup - Lorraine - 08-28-2007

Will do. I should have added that next time I think I'll use regular or Roma tomatoes, not cherry.

Re: Smoked Tomato Ketchup - Mare749 - 08-28-2007

Thanks for mentioning that it was great over pasta. You gave me the idea to try some tomatoes in my smoker next time I'm cooking some meat.