Description
Craft your own delicious catsup alternative with balanced sweet, tangy, and umami flavors. Perfect for dipping, glazes, and savory baking applications.
Ingredients
- 28 oz can crushed tomatoes (preferably San Marzano)
- 6 oz can tomato paste
- 1/2 cup brown sugar (or maple syrup/honey to taste)
- 1/2 cup apple cider vinegar (or white/red wine vinegar)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground mustard (optional, for depth)
- Pinch of ground cloves (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Combine crushed tomatoes, tomato paste, brown sugar, apple cider vinegar, onion powder, garlic powder, smoked paprika, ground mustard (if using), and cloves (if using) in a heavy-bottomed saucepan.
- Bring to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and continue to simmer, uncovered, for 45-75 minutes, or until the sauce has thickened significantly and coats the back of a spoon. Stir more frequently as it thickens to prevent scorching.
- For a smooth texture, carefully transfer the hot mixture to a blender or use an immersion blender until silky smooth. For an ultra-smooth finish, pass through a fine-mesh sieve, pressing on the solids.
- Taste the catsup and adjust seasoning with salt, pepper, more sugar, or vinegar as needed to achieve your desired balance.
- Allow to cool completely before transferring to an airtight container. Store in the refrigerator for up to 2-3 weeks or freeze for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 60-75 mins