At a glance
Smoke halved Roma tomatoes, an onion and garlic at 225°F for 1 to 1 1/2 hours until soft. Simmer them with tomato paste, cider vinegar, brown sugar and warm spices for 45 minutes to an hour, blend it smooth and reduce it until thick. Keep it in the fridge for up to 2 weeks.
Homemade smoked ketchup is a world away from the bottle. It is deep, tangy and gently smoky, with warm spice and a natural tomato sweetness. It is fantastic with fries and burgers, as a base for barbecue sauce, or brushed onto meatloaf. Smoke the tomatoes while you have the smoker running for something else.
Choosing tomatoes
Roma or plum tomatoes are ideal, as they are meaty with fewer seeds and less water. Use the ripest tomatoes you can find. In winter, good canned whole tomatoes also work. Drain them, then smoke them in a foil tray for about 1 hour.
Getting the right thickness
Ketchup thickens a lot as it cools, so stop simmering when it coats the back of a spoon and holds a line when you draw your finger through it. If it ends up too thick, loosen it with a splash of vinegar or water.
Recipe
Smoked Ketchup
- Prep
- 20 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 50 min
- Makes
- About 2 cups (480 ml)
- Smoker 225°F (107°C) for 1 to 1 1/2 hours
- Simmer about 45 minutes to 1 hour
- Keep in the fridge for up to 2 weeks
Ingredients
To smoke
- 2 lb (900 g) ripe Roma tomatoes, halved
- 1 medium onion, quartered
- 3 garlic cloves, peeled
Ketchup
- 2 tbsp tomato paste
- 1/2 cup (120 ml) apple cider vinegar
- 1/3 cup (70 g) brown sugar
- 1 tbsp molasses or honey
- 1 tsp kosher salt
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne
- 1/2 tsp smoked paprika
Equipment
- Smoker
- Foil tray or grill basket
- Heavy saucepan
- Blender
- Fine sieve (optional)
- Clean jars
Method
- Heat the smoker to 225°F (107°C) with hickory, oak or apple.
- Put the tomatoes cut side up in a foil tray with the onion and garlic.
- Smoke for 1 to 1 1/2 hours, until the tomatoes are soft and slumped.
- Transfer everything to a saucepan with any juices and add all the ketchup ingredients.
- Simmer gently, stirring often, for 45 minutes to 1 hour, until reduced by about half.
- Blend until very smooth. Strain through a fine sieve for a silky ketchup, if you like.
- Return to the pan and simmer until it is as thick as you want. It thickens more as it cools.
- Taste and adjust the salt, sugar and vinegar, then cool and pour into clean jars. Refrigerate.
Notes
- This is a refrigerator ketchup. Keep it in the fridge and use it within 2 weeks, or freeze it for up to 3 months.
- Stir often near the end of simmering, as the thick ketchup can catch on the bottom of the pan.
Ways to use smoked ketchup
- With fries, burgers and hot dogs.
- As the base for a quick barbecue sauce, with extra brown sugar, Worcestershire and mustard.
- Brushed onto meatloaf or bologna burnt ends as a glaze.
For more smoky condiments, try our smoked hot sauce and smoked onion jam.
Frequently asked questions
How long does homemade smoked ketchup last?
Up to 2 weeks in the fridge in a clean, sealed jar, or 3 months in the freezer.
Can I just smoke store bought ketchup?
Yes. Spread it in a shallow pan and smoke it at 225°F for about 1 hour, stirring every 20 minutes. It will not be as rich as homemade.
Can I can smoked ketchup?
Only with a tested canning recipe and processing time. This recipe is written for the fridge and freezer.