Source of Recipe
From "Burger Night (Williams-Sonoma)" by Kate McMillan
List of Ingredients
1 can (28 ounces) crushed tomatoes, with juice
½ cup apple cider vinegar
2 Tbsp dark brown sugar
½ tsp onion powder
¼ tsp dry mustard
Pinch of ground cloves
Pinch of celery salt
Pinch of ground allspice
Kosher salt and freshly ground pepper
Combine the tomatoes, vinegar, sugar, onion powder, garlic powder, mustard, cloves, celery salt, and allspice in a heavy-bottomed saucepan over medium-high heat.
Bring to a boil and reduce the heat to low. Simmer, stirring occasionally, until the sauce reduces and is nicely thickened, about 1 hour and 15 minutes.
Season with salt and pepper. Let cool completely before using. The catsup can be stored in the refrigerator in an airtight container for up to 2 weeks. You can freeze catsup in batches for up to 1 month.
Makes 1¾ cups
Catsup Flavor Variations:
Add 1½ tablespoons finely chopped chipotle in adobo sauce
Add 1 tablespoon Sriracha.
Add 1 tablespoon smoked paprika.
While the catsup is cooking, substitute 5 pitted and chopped dates for the brown sugar. Let the catsup cool, then purée in a blender until smooth.