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Homemade Tomato Ketchup


The ketchup chef Connie DeSousa makes to serve with her crispy duck fat fries at Charcut inspired this recipe. Start with sweet San Marzano tomatoes for the tastiest results.

1 medium onion, finely chopped

4 tablespoons olive oil

1 28-ounce tin San Marzano tomatoes, pureed

½ cup brown sugar, packed

¼ cup apple cider vinegar

1 tablespoon finely grated lemon peel (use a micro plane grater)

½ teaspoon dried thyme (or 1 teaspoon chopped fresh)

salt to taste


In the food processor, pulse the onion until finely chopped.

Heat the oil in a wide sauté pan over medium heat and cook the onion until softened and starting to brown.

Meanwhile, add the tomatoes to the food processor (no need to clean it) and puree the tomatoes.

When the onions are nicely caramelized, stir the pureed tomatoes into the pan, along with the brown sugar, vinegar, lemon peel and thyme. Bring to a boil over medium high heat, then reduce heat to low and simmer, stirring occasionally to prevent scorching, for about an hour, or until mixture is nicely thickened.

Cool and return to food processor (or blender) to puree the ketchup again until smooth. Place in a clean jar or bottle and refrigerate up to three weeks. Makes 2 cups.

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