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Essentials: Catsup

Source of Recipe

From "Williams-Sonoma: Burger Night"


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


Recipe

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:

• Chipotle:
Add 1½ tablespoons finely chopped chipotle in adobo sauce

• Sriracha:
Add 1 tablespoon Sriracha.

• Smoked Paprika:
Add 1 tablespoon smoked paprika.

• Date:
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.