- American
- Sauce
- Vegetarian
- Summer
Homemade Smoked Ketchup
This Homemade Smoked Ketchup is a smoky, tangy, slightly sweet upgrade to the classic cookout condiment. I first discovered the idea at a pub in Waltham, MA, where it instantly stood out as the kind of small touch that makes burgers, fries, and hot dogs feel special. Every time I have it, I’m reminded how much I want to keep a version at home because it’s always a big hit. Whole peeled tomatoes are gently smoked before being simmered with onion, garlic, tomato paste, apple cider vinegar, Worcestershire sauce, brown sugar, and warm spices, then blended into a smooth, deeply flavorful ketchup.
- Prep
- 5 min
- Cook
- 1½ hr
- Total
- 1 hr 35 min
- Servings
- 8
- Difficulty
- Intermediate
- Yield
- 2½ cup
Instructions
Set up the smoker
Set the your smoker to 225°F with a high smoke level (setting 5 on indoor smokers). Use apple or cherry pellets for a balanced smoke flavor, or hickory for a stronger BBQ-style result. Let the smoker preheat accordingly.
Smoke the tomatoes
Spread the whole peeled tomatoes out in a low, shallow baking dish or smoker-safe tray. Drizzle with 1 tablespoon of olive oil. Place the tray in the smoker and smoke for 1 hour. Remove from the smoker and set aside.
Sauté the onion and garlic
Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the quartered yellow onion and sauté for 3–5 minutes, until softened and translucent. Add the garlic and cook for 1 minute more, until fragrant.
Cook the tomato paste
Add the tomato paste and cook for about 1 minute, stirring often, until it darkens slightly and turns a rusty red color.
Build the ketchup base
Add the smoked tomatoes, apple cider vinegar, and Worcestershire sauce to deglaze the pan. Stir with a wooden spoon, scraping up any browned bits from the bottom. Add the ground cloves and cayenne pepper, then bring the mixture to a simmer.
Simmer until thickened
Simmer for about 20 minutes, stirring occasionally, until the mixture is thick enough to coat the back of a spoon.
Sweeten and blend
Add the brown sugar and stir until dissolved. Transfer the mixture to a blender and purée until smooth.
Season and chill
Taste and adjust seasoning with salt. Transfer the ketchup to a storage container and refrigerate until cooled.
Serve
Serve with burgers, hot dogs, fries, or anything that needs a smoky, tangy ketchup.
Recipe by
Russell Toris
@russell-toris