Makes about 4 cups
- Active time:40 min
- Start to finish:4 hr (includes cooling)
ADAPTED FROM JAY JENC
June 2008
This clove-spiced, BBQ-inspired ketchup is adapted from the popular recipe Jay Jenc created during his time as executive chef at Café Saint-Ex, in Washington, D.C. Pair it with fries dusted with Montreal steak seasoning or a juicy burger grilled with a spicy herb rub.
-
3/4
lb
white onions, chopped (2 cups)
-
3
tablespoons
olive oil
-
2
(28-oz) cans whole tomatoes in juice
-
3/4
cup
red-wine vinegar
-
1/3
cup
packed light brown sugar
-
1/4
cup
bourbon
-
3
tablespoons
molasses (not robust or blackstrap)
-
1/2
teaspoon
ground cloves
-
Cook onions in oil in a wide 4- to 6-qt heavy pot over medium heat, stirring occasionally, until softened, 8 to 10 minutes. While onions cook, force tomatoes with their juice through food mill into a bowl (discard seeds). Stir into onions with remaining ingredients and 2 tsp salt and bring to a boil. Simmer over medium-low heat, stirring frequently (especially toward end to prevent scorching), until thick and glossy, 1 1/2 to 2 hours.
-
Purée in batches in a blender (use caution when blending hot liquids). Cool ketchup.
Cooks’ note: Ketchup can be chilled in an airtight container indefinitely.
