Balsamic Ketchup

May, 2017

Sorry, but this will likely ruin everyday ketchup for you—forever. Also, you’re welcome.

2 tbsp olive oil

2 shallots, chopped

2 cloves garlic, minced

2 tbsp molasses

3 tbsp brown sugar

1/2 cup balsamic vinegar

1 tbsp tomato paste

1 tbsp yellow mustard

3 cups crushed tomatoes (from a can)

1/2 cup water

1 tsp salt

1/2 tsp freshly cracked black pepper

1/8 tsp ground allspice

1/8 tsp ground cloves

Heat the olive oil in a medium-sized pot, and sautée the shallots and garlic until soft but not brown. Add the remaining ingredients, and bring the mixture to a boil. Reduce the heat to low, and let simmer for 45 minutes, stirring now and again. Taste, and adjust the salt and pepper to your liking

Pulse the mixture in a blender until smooth, pour into a Mason jar, secure the lid and store in the fridge for up to 3 weeks.

More Recipes