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Name: Balsamic Ketchup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tbsp olive oil; 1 medium onion chopped; 1 garlic clove minced; 1 (28 oz) can tomato puree; 1/2 cup packed brown sugar; 1/4 cup balsamic vinegar; 1 tbsp tomato paste; 1/2 tsp kosher salt; 1/2 tsp ground mustard; 1/8 tsp ground cloves for that certain je ne sais quoi (yes, the “quoi” in ketchup is cloves—of this, I am certain); 1/8 tsp allspice; 1/8 tsp cayenne pepper

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INGREDIENTS

2 tbsp olive oil
1 medium onion ; chopped
1 garlic clove ; minced
1 (28 oz) can tomato puree
1/2 cup packed brown sugar
1/4 cup balsamic vinegar
1 tbsp tomato paste
1/2 tsp kosher salt
1/2 tsp ground mustard
1/8 tsp ground cloves ; for that certain je ne sais quoi (yes, the “quoi” in ketchup is cloves—of this, I am certain)
1/8 tsp allspice
1/8 tsp cayenne pepper

INSTRUCTIONS

Add the tomato puree, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, and cayenne pepper to the saucepan and stir. You need to be stirring it or the tomato sauce will bubble and gurgle and spatter all over your stove. No one wants that! Bring to a boil, then reduce heat to low. Partially cover to prevent aforementioned spattering and simmer for about an hour (or until mixture has thickened to the consistency of ketchup).

Use an immersion blender to puree the ketchup until smooth. Alternately, you can dump the contents of the saucepan into your blender or food processor and puree it that way.

Eat your ketchup. Eat it with fries! Eat it with tater tots! Homemade ketchup is much more tomato-y than the kind you buy; the addition of balsamic vinegar gives this ketchup a depth of flavor you don’t get in regular ketchup. It goes well with just about anything, but we really liked it with sweet potato fries.

NOTES

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Balsamic Ketchup

2 tbsp olive oil
1 medium onion chopped
1 garlic clove minced
1 (28 oz) can tomato puree
1/2 cup packed brown sugar
1/4 cup balsamic vinegar
1 tbsp tomato paste
1/2 tsp kosher salt
1/2 tsp ground mustard
1/8 tsp ground cloves for that certain je ne sais quoi (yes, the “quoi” in ketchup is cloves—of this, I am certain)
1/8 tsp allspice
1/8 tsp cayenne pepper

Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until just beginning to brown, about 8 minutes, stirring occasionally. Add minced garlic and cook an additional 30 seconds.
Add the tomato puree, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, and cayenne pepper to the saucepan and stir. You need to be stirring it or the tomato sauce will bubble and gurgle and spatter all over your stove. No one wants that! Bring to a boil, then reduce heat to low. Partially cover to prevent aforementioned spattering and simmer for about an hour (or until mixture has thickened to the consistency of ketchup).
Use an immersion blender to puree the ketchup until smooth. Alternately, you can dump the contents of the saucepan into your blender or food processor and puree it that way.
Eat your ketchup. Eat it with fries! Eat it with tater tots! Homemade ketchup is much more tomato-y than the kind you buy; the addition of balsamic vinegar gives this ketchup a depth of flavor you don’t get in regular ketchup. It goes well with just about anything, but we really liked it with sweet potato fries.

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Nutrition

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Serving Size: 1 (203g)
Recipe Makes: 1

Calories: 558
Calories from Fat: 65 (12%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 667.4mg		23 %
Potassium 411.2mg		11 %
Total Carbohydrate 123.6g		36 %
	Dietary Fiber 1g	4 %
	Sugars, other 122.5g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 558

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