Spicy Tomato Ketchup

Ingredients

• 2 large onions, cut in 1/2-inch-thick round slices
• 1 ½ tablespoons olive oil
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 cup red-wine vinegar
• 1 ¼ cups packed brown sugar
• 2 tablespoons maple syrup
• 2 tablespoons honey
• 1 head garlic, cloves separated and peeled
• ¼ cup capers with their brine
• ¼ cup Frank’s or Durkee’s hot sauce
• ¾ teaspoon paprika
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground allspice
• ¾ teaspoon ground ginger
• ¾ teaspoon dried oregano
• ¾ teaspoon freshly ground black pepper
• ¾ teaspoon ground cardamom
• Kosher salt, to taste
• 3 28-ounce cans whole peeled tomatoes
• 2 12-ounce cans tomato paste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    337 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 74 grams carbohydrates; 10 grams dietary fiber; 60 grams sugars; 7 grams protein; 1313 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 2 1/2 quarts

Preparation

1. Heat broiler. In a large bowl, toss onions with olive oil to coat. Place onions on a baking sheet and broil until blackened, about 10 to 12 minutes to a side.
2. In a small iron skillet over medium heat, toast coriander, cumin and mustard seeds until fragrant, about 2 to 3 minutes. Grind toasted spices in a mortar and pestle or spice grinder.
3. In a deep, heavy, nonreactive pot, combine onions, ground coriander, cumin and mustard and remaining ingredients. Simmer over medium-low heat about 3 hours, stirring every 15 minutes to break up tomatoes and to keep ketchup from sticking. Ketchup should reduce by a third. Let cool slightly.
4. In a food processor or blender, puree ketchup in batches. Transfer to jars. Let cool completely, then refrigerate. Ketchup will keep for as long as 3 months in refrigerator, or frozen for as long as 6 months.