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Makes 2 1/2 cups ketchup and/or cocktail sauce
For the ketchup
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons canola oil
- 4 garlic cloves, chopped
- 1 tablespoon tomato paste
- 28 ounces can whole tomatoes
- 1/3 cup brown sugar
- 1/4 cup cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon
- bay leaf
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
For the cocktail sauce
- 1 cup homemade ketchup (from above)
- 5 tablespoons freshly ground horseradish
- 2 dashes of Tabasco sauce, plus more to taste
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon lemon juice
- Heat canola oil in a large pot over medium heat. Sauté onion and red bell pepper for 6-8 minutes, until soft and starting to brown. Add garlic and tomato paste, and stir until the paste darkens a bit, about 2 minutes. Stir in canned tomatoes, brown sugar, cider vinegar, Dijon mustard, ground allspice, ground cloves, cayenne, cinnamon, bay leaf, salt and pepper. Bring to a boil, reduce heat and cover. Simmer, stirring occasionally, for about 50 minutes. Ketchup should be a nice dark red and thick.
- Let cool completely. Remove bay leaf, then transfer to a food processor and puree until smooth. Taste, adjust the seasoning.
- Transfer to an air tight container and store in the fridge for up to 4 weeks or in the freezer for longer.
- The above recipe yields 2½ cups of ketchup, so scale up the remaining ingredients if you plan to turn it all into cocktail sauce. In a small bowl, combine all ingredients and mix well.